Author: Jacques Pepin
Author: Molly O'Neill
Author: Christine Muhlke
Author: Florence Fabricant
This Strawberry Cucumber Salad is a sweet salad with a surprise! A pinch of cardamom heightens the natural sweetness of strawberries and raises it to gourmet status!
Author: Elaine
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad...
Author: Melissa Clark
Creamy, dreamy, with a little kick of heat from chipotles and hot pepper, this dressing makes any salad taste like you've taken a trip to Cancun for your lunch!
Author: Nan Emanuel
Author: Amanda Hesser
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
My approach to chicken salad was changed when I traveled to the Middle East and had a chicken salad bound with a distinctive "mayonnaise" that turned out to be a version of skordalia, the Greek dip. Like...
Author: Mark Bittman
When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add to the mix. I noticed recently that shredded broccoli...
Author: Martha Rose Shulman
Author: Toby Cecchini
This easy Thai Slaw has a sweet and tangy blend of Asian flavours. Made with cabbage, carrots, kohlrabi and onions, this is a healthy cabbage salad to accompany any Asian meal.
Author: Elaine
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and...
Author: Sam Sifton
Author: Molly O'Neill
Author: Pierre Franey
Author: Jeff Gordinier
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking...
Author: Melissa Clark
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Peter Mcquaid
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this...
Author: Samin Nosrat
Author: Bryan Miller
In 1986, Craig Claiborne wrote about "an exceptional sauce 'borrowed' from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it is known as nuoc mam." This fish sauce is made with...
Author: Craig Claiborne
An easy Italian antipasto pasta salad recipe is made with cucumbers, red and orange bell peppers, pasta, artichoke hearts, olives, meat, cheese, and homemade Balsamic dressing! The perfect dish to bring...
Author: Kathleen | The Fresh Cooky © 2020
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and...
Author: Sam Sifton
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Author: Sam Sifton
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better,...
Author: Martha Rose Shulman
Author: Ken Gross
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than...
Author: Nigella Lawson
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination,"...
Author: Mark Bittman
This fall harvest salad complements any meal with its sweet and smoky flavors. There are such wonderful colors and produce this time of year, so I love having a go-to fall harvest chicken salad recipe...
Author: Kathleen Pope • The Fresh Cooky 2021