Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe...
Author: Eric Kim
In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first...
Author: Julia Moskin
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty,...
Author: Melissa Clark
Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.
Author: Mark Bittman
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast...
Author: Florence Fabricant
Author: Linda Wells
The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn't), is all about keeping it simple. Sweet, ripe...
Author: David Tanis
Author: Jacques Pepin
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."...
Author: Tara Parker-Pope
Author: Amanda Hesser
Author: Amanda Hesser
This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.
Author: Martha Rose Shulman
This tangy, piquant salad is a version of the classic Vietnamese dish, which can be served as a first course, or a fiery side dish next to simple grilled...
Author: Melissa Clark
Author: Moira Hodgson
Gently bitter, yet fresh and crunchy, chicories are the perfect canvas on which to create a Thanksgiving salad. With a single anchovy fillet, mustard,...
Author: Samin Nosrat
This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.
Author: Martha Rose Shulman
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty,...
Author: Melissa Clark
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."...
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Melissa Clark