For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving...
Author: Joan Nathan
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Author: Martha Rose Shulman
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Marian Burros
Author: Marian Burros
Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest...
Author: Melissa Clark
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Amanda Hesser
This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright...
Author: Tejal Rao
Author: Nancy Harmon Jenkins
Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting...
Author: Mark Bittman
Author: Molly O'Neill
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain...
Author: David Tanis
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer...
Author: Melissa Clark
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely...
Author: Betty Fussell
Author: Jacques Pepin
"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much...
Author: Melissa Clark
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They...
Author: Melissa Clark
Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine. During Ramadan, the month of the year when observant...
Author: Julia Moskin
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.
Author: Mark Bittman