A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy,...
Author: Kay Chun
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll...
Author: Martha Rose Shulman
Author: Elaine Louie
Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold...
Author: Sam Sifton
A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.
Author: Melissa Clark
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast of hot, direct heat.
Author: Mark Bittman
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets...
Author: Mark Bittman
Author: Joan Nathan
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because...
Author: Julia Moskin
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll...
Author: Martha Rose Shulman
Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold...
Author: Sam Sifton
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because...
Author: Julia Moskin