If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress...
Author: David Tanis
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked...
Author: Jacques Pepin
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken...
Author: J. Kenji López-Alt
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Amanda Hesser
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive...
Author: Tara Parker-Pope
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more...
Author: Martha Rose Shulman
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
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even...
Author: Martha Rose Shulman
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss...
Author: Martha Rose Shulman
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel...
Author: Martha Rose Shulman
Author: Molly O'Neill
Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed...
Author: Francis Lam
Author: Pierre Franey
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: Pierre Franey
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course...
Author: Tara Parker-Pope
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously...
Author: Alexa Weibel
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear...
Author: Tara Parker-Pope
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Author: Mark Bittman
Author: Trish Hall
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy...
Author: Martha Rose Shulman
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The...
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Barbara Kafka
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce,...
Author: Sam Sifton
Author: Joan Nathan
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in...
Author: Florence Fabricant
Author: Peter Mcquaid
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make...
Author: Martha Rose Shulman
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
This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi....
Author: Hetty McKinnon
Author: Molly O'Neill
Author: Craig Claiborne
Author: Toby Cecchini
Author: Molly O'Neill
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
Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is...
Author: Mark Bittman
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
Author: Moira Hodgson
Author: Molly O'Neill
Author: Craig Claiborne And 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: Moira Hodgson
This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and...
Author: Mark Bittman
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
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor...
Author: Martha Rose Shulman