Author: Marian Burros
Author: David Tanis
Author: Fran Schumer
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very easy to make yourself (see below). I prefer black...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Enid Nemy
Author: Marian Burros
Author: Craig Claiborne
Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for us. Well, they might or might not be right, but any...
Author: Nigella Lawson
Author: Pierre Franey
Author: Mark Bittman
Author: William Grimes
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Author: Martha Rose Shulman
This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula...
Author: Sam Sifton
Author: Florence Fabricant
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Jason Epstein
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Anne Semmes
Author: Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
Author: Sarah Belk
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due...
Author: Melissa Clark
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar...
Author: Jacques Pepin
Author: Pierre Franey
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned...
Author: Melissa Clark
Author: Christine Muhlke
Author: Craig Claiborne
Author: Florence Fabricant
Author: Pierre Franey
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Melissa Clark
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky...
Author: David Tanis
Author: Florence Fabricant
Author: Florence Fabricant
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan