Author: Molly O'Neill
Author: Nigella Lawson
Author: David Tanis
Author: Molly O'Neill
Author: Molly O'Neill
Cool, watery cucumbers and warm, rich sesame oil are a classic combination in Asia, and the chef Danny Bowien builds on that tradition here by using sesame paste and smashed cucumbers, which have even...
Author: Julia Moskin
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Julia Moskin
Author: Suzanne Hamlin
You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Melissa Clark
Author: Marian Burros
This is a good tabbouleh alternative for those of you who can't tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid...
Author: Martha Rose Shulman
Author: Florence Fabricant
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts...
Author: Tara Parker-Pope
Author: Marian Burros
Author: Amanda Hesser
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells me it was always part of the holiday buffet in...
Author: David Tanis
Author: Julia Moskin And Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Suzanne Hamlin
Author: Melissa Clark
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns...
Author: Julia Moskin
Author: Florence Fabricant
Author: Bryan Miller
Author: Molly O'Neill
Author: Mark Bittman
Author: Amanda Hesser
The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants...
Author: Suzanne Hamlin
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly....
Author: Kim Severson
Author: Amanda Hesser
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without...
Author: Florence Fabricant
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead...
Author: David Tanis
What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.
Author: Frederic Van Coppernolle
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar,...
Author: Sam Sifton
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden...
Author: Sam Sifton