This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken...
Author: J. Kenji López-Alt
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive...
Author: Tara Parker-Pope
Author: Melissa Clark
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more...
Author: Martha Rose Shulman
This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi....
Author: Hetty McKinnon
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Author: Sam Sifton
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Author: Martha Rose Shulman
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking...
Author: Melissa Clark
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss...
Author: Martha Rose Shulman
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make...
Author: Martha Rose Shulman
Author: Mark Bittman
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Pierre Franey
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Author: Mark Bittman
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the...
Author: Alexa Weibel
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course...
Author: Tara Parker-Pope
Author: Molly O'Neill
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination,"...
Author: Mark Bittman
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad...
Author: Melissa Clark
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel...
Author: Martha Rose Shulman
Author: Peter Mcquaid
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear...
Author: Tara Parker-Pope
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even...
Author: Martha Rose Shulman
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced...
Author: Lidey Heuck
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The...
Author: Craig Claiborne And Pierre Franey
Author: Joan Nathan
Author: Craig Claiborne
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce,...
Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in...
Author: Florence Fabricant
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is,...
Author: Florence Fabricant
Author: Molly O'Neill
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously...
Author: Alexa Weibel
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Molly O'Neill
Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed...
Author: Francis Lam
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
Author: Martha Rose Shulman
Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is...
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Trish Hall
Author: Jacques Pepin
Author: Marian Burros
Author: Marian Burros
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill