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05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/10/2013
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Issue #156
04/10/2013
Israeli Chopped Salad
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
03/19/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/19/2013
Pkhali (Spinach and Walnut Salad)
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
05/31/2013
Grilled Romaine Salad with Blue Cheese and Bacon
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
Issue #152
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/02/2012
Caesar Salad
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
09/26/2012
Caprese Salad
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Issue #150
07/05/2012
Bagula (Garlic and Dill Fava Bean Salad)
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Issue #148
06/08/2012
Zalata Amba (Chickpeas with Mango Pickle)
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
06/06/2012
Salade Niçoise
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
06/19/2013
Saladu Ñebbe (Black-Eyed Pea Salad)
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/04/2012
Saladu Awooka àk Mango (Avocado–Mango Salad)
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Issue #147
05/29/2013
Insalata di Polpo (Octopus Salad)
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
12/02/2011
Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Issue #143
10/30/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
08/18/2011
Mu'er Maodou Shala (Wood Ear Mushroom Salad with Edamame)
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Issue #140
07/11/2011
Liang Ban (Mushroom Salad with Chiles)
Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad.
Issue #140
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