Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables...
Author: Melissa Clark
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets...
Author: Melissa Clark
Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing...
Author: David Tanis
Author: Molly O'Neill
Here's a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger,...
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.
Author: John Willoughby
Author: Molly O'Neill
Like avant-garde art, the avant-garde approach to vegetables can take many forms: investing ordinary objects with extra significance, boldly upending tradition or juxtaposing elements that appear disparate....
Author: Julia Moskin And Melissa Clark
Author: Molly O'Neill
Author: David Tanis
Author: Peter Mcquaid
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables...
Author: Melissa Clark
Author: Molly O'Neill