Author: Jacques Pepin
Author: Willy Staley
Author: Pierre Franey
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Amanda Hesser
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 seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a...
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Craig Claiborne With Pierre Franey
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses...
Author: Tara Parker-Pope
Author: Moira Hodgson
Author: Pierre Franey
Author: Bryan Miller
Author: Craig Claiborne
Author: Jacques Pepin
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than...
Author: Nigella Lawson
Author: Amanda Hesser
Author: Pierre Franey
Author: Celia Barbour
Author: Jacques Pepin
Author: Molly O'Neill
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes...
Author: Martha Rose Shulman
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed...
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Bryan Miller And Pierre Franey
Author: Amanda Hesser
Author: Molly O'Neill
Author: Jacques Pepin
Author: Florence Fabricant
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
Author: Enid Nemy
Author: Marian Burros
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the...
Author: Melissa Clark
Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth...
Author: Mark Bittman And Sam Sifton
Author: Molly O'Neill
Author: Craig Claiborne
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
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
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut...
Author: Mark Bittman
Author: Craig Claiborne
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles...
Author: David Tanis