A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped...
Author: Hetty McKinnon
Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After...
Author: Ali Slagle
Author: Molly O'Neill
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Moira Hodgson
I often make panzanella, the Italian bread and tomato salad. To give it Spanish flair, more heft and a dose of spice, I tossed in cubes of crisp cured chorizo. We ate it for dinner one night and fried...
Author: Melissa Clark
Author: Jacques Pepin
Author: Molly O'Neill
Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime...
Author: Julia Moskin
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros