In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country,...
Author: Julia Moskin
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch,...
Author: Melissa Clark
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of...
Author: Martha Rose Shulman
The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans...
Author: Suzanne Hamlin
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp...
Author: Lidey Heuck
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when...
Author: Sam Sifton
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled...
Author: Kim Severson
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the...
Author: Martha Rose Shulman
It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly...
Author: Sam Sifton
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens...
Author: Florence Fabricant
Author: Moira Hodgson
Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef...
Author: Julia Moskin
It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one...
Author: Nigella Lawson
This salad couldn't be easier. Simply slice the peeled cucumber as finely as you can and macerate it in sugar, vinegar, salt and chopped dill. This makes...
Author: Nigella Lawson
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from...
Author: Martha Rose Shulman
Tradition is a beautiful thing, unless it requires you to make something you don't enjoy making or eating. For me, that's charoset. Classically, it's an...
Author: Alison Roman
Author: Bryan Miller
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets...
Author: Martha Rose Shulman
Author: Molly O'Neill
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter...
Author: David Tanis
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined...
Author: Tara Parker-Pope
This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies....
Author: Nigella Lawson
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with...
Author: Martha Rose Shulman
Author: Suzanne Hamlin
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is...
Author: Andrea Nguyen
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would...
Author: Sam Sifton
Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more...
Author: Melissa Clark
Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It's what he calls a "bottom of the bowl" salad,...
Author: Sam Sifton
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard,...
Author: Kim Severson
Author: Moira Hodgson
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Moira Hodgson
This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche...
Author: Sam Sifton
If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use...
Author: Martha Rose Shulman
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes...
Author: Tara Parker-Pope
To make the salad, I steam the potatoes first and, as soon as they're done, season them and toss them with a portion of the lemon juice and vinegar dressing....
Author: Martha Rose Shulman
Author: David Tanis
Author: Marian Burros
You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.
Author: Martha Rose Shulman
Author: Molly O'Neill
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard...
Author: Suzanne Hamlin
Author: Marian Burros
Author: Molly O'Neill
Smashing cucumbers instead of slicing them gives the flesh an appealing rough surface, the better to bond with any dressings you dream up. In this salad,...
Author: Julia Moskin
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill