This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon,...
Author: David Tanis
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining...
Author: Martha Rose Shulman
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before...
Author: David Tanis
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo...
Author: David Tanis
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on...
Author: Julia Moskin
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed...
Author: David Tanis
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped...
Author: Sam Sifton
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination...
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Pierre Franey
Author: David Tanis
Author: Molly O'Neill
Author: Craig Claiborne
Author: Mark Bittman
Author: Mark Bittman
Author: Julia Moskin
A crisp colorful salad in the dead of winter can make a meal feel luxurious. Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red...
Author: David Tanis
Author: Dana Bowen
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it's a good idea to make them early, even two days...
Author: David Tanis
Author: Amanda Hesser
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the...
Author: Julia Moskin
At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette,...
Author: David Tanis
Good fresh burrata - mozzarella's luscious, creamy-centered cousin - really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more...
Author: David Tanis
This "tofu" comes together fast; it's essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons...
Author: Francis Lam
Author: Craig Claiborne
Author: Marian Burros
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on...
Author: Julia Moskin
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed...
Author: David Tanis
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped...
Author: Sam Sifton