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06/10/2011
Fresh Peas With Lettuce and Green Garlic
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Issue #139
05/20/2011
Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
04/15/2011
Pupiņi un Biešu Salāti (Beet and Bean Salad)
Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalniņa.
Issue #138
04/15/2011
Kolrābju Salāti (Kohlrabi Salad)
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
Issue #138
04/15/2011
Selyodka Pod Shuboy (Layered Herring Salad)
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.
Issue #138
04/13/2011
Cajun Shrimp Salad
This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing.
Issue #137
03/22/2011
Coronation Chicken Salad
This curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain.
Issue #137
03/22/2011
Katz’s Chopped Liver
This famous liver spread, enriched with schmaltz, is a staple at Katz's Delicatessan. It's best served plain, on rye bread.
Issue #137
03/22/2011
Lobster Salad
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Issue #137
03/22/2011
Helen Corbitt's Chicken Salad
This grape-studded chicken salad is delicious on toasted multigrain bread with lettuce and tomato.
Issue #137
03/22/2011
Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)
Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smřrrebrřd platter with crisp gherkins.
Issue #137
03/22/2011
Southern Ham Salad
This spicy ham salad is our favorite use for leftover baked ham.
Issue #137
03/22/2011
Blue Ribbon's Tuna Salad
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
Issue #137
03/22/2011
Salat iz Yaits i Gribov (Russian Egg and Mushroom Salad)
Serve it open-faced on thick sourdough rye with dill pickle spears.
Issue #137
03/26/2012
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
11/18/2010
Salata de Varza (Coleslaw)
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Issue #134
11/26/2012
Collard Greens Salad with Peanut Vinaigrette
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
Issue #133
10/19/2010
Céleri-Rave Rémoulade (Celery Root Rémoulade)
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
09/25/2010
Salata Adas (Garlicky Lentil Salad)
Author Carolyn Forché gave us the recipe for this Lebanese lentil salad. Serve it with roasted lamb or grilled sausages. Continue...
Issue #132
09/08/2010
Salatet Fassoulia (White Bean Salad)
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
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