This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened...
Author: Martha Rose Shulman
This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more...
Author: Martha Rose Shulman
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente...
Author: Martha Rose Shulman
In all of American cooking there is probably no term less meaningful than "salad." I'm racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like "mixture of food,...
Author: Mark Bittman
An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types...
Author: Jeff Gordinier
Author: Florence Fabricant
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar...
Author: Nicole Taylor, Yewande Komolafe
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can...
Author: Melissa Clark
Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and...
Author: Mark Bittman
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette...
Author: Oliver Strand