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
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
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
Author: Amanda Hesser
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
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
Author: Peter Mcquaid
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 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: 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
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
Author: Trish Hall
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
Author: Joan Nathan
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
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
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
Author: Marian Burros
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
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
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
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
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
Author: Pierre Franey
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
Author: Pierre Franey
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets....
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Barbara Kafka
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Pierre Franey
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: Mark Bittman
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: Marian Burros
Author: Pierre Franey
Author: Amanda Hesser
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Author: Martha Rose Shulman
Author: Alice Hart
Author: Molly O'Neill
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so...
Author: Samin Nosrat
Author: Amanda Hesser