Author: Robert Farrar Capon
Author: Amanda Hesser
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses...
Author: Tara Parker-Pope
Author: Florence Fabricant
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Bryan Miller
Author: Moira Hodgson
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Bryan Miller
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed...
Author: Nancy Harmon Jenkins
Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms. She had promised her mother, whose recipe it...
Author: Amanda Hesser
Author: Melissa Clark
Author: Pierre Franey
Author: Jacques Pepin
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Willy Staley
Author: Amanda Hesser
Author: Craig Claiborne
Author: Craig Claiborne
Author: Jacques Pepin
This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.
Author: The New York Times
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Most bulgur salads I've met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe....
Author: Melissa Clark
Author: Marian Burros
Author: Pierre Franey
Author: Celia Barbour
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
Author: Molly O'Neill
Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth...
Author: Mark Bittman And Sam Sifton
Author: Craig Claiborne
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Melissa Clark
Author: Moira Hodgson
Author: Florence Fabricant
Author: Jacques Pepin
Author: Florence Fabricant