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Salad
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05/06/2013
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/10/2013
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
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
03/19/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/19/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
05/31/2013
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
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
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
09/26/2012
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
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
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
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
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
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
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
12/02/2011
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Issue #143
10/30/2012
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
08/18/2011
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Issue #140
07/11/2011
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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