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04/15/2011
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
Issue #138
04/15/2011
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
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
04/12/2011
Salad Days Ben Mims
Sandwiches and salads, both seen as fancy foods, became so closely associated with each other in the Victorian period that it was inevitable that they would end up together.
Issue #137
03/23/2011
This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches.
Issue #137
03/22/2011
This curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain.
Issue #137
03/22/2011
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
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Issue #137
03/22/2011
This grape-studded chicken salad is delicious on toasted multigrain bread with lettuce and tomato.
Issue #137
03/22/2011
Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins.
Issue #137
03/22/2011
This spicy ham salad is our favorite use for leftover baked ham.
Issue #137
03/22/2011
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
Serve it open-faced on thick sourdough rye with dill pickle spears.
Issue #137
03/21/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
03/19/2011
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
03/20/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
01/10/2011
This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth.
Issue #136
03/26/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
02/16/2011
by Susan Spicer. When you cook with lemon basil, people ask what it is because it's reminiscent of basil, but it's kind of unusual. It has a superbright, lemony flavor that mixes nicely with chives and tarragon and dill and frisée in a salad.
Issue #135
01/23/2011
Chef Monica pope loves this parsley and pancetta salad from chef Marco Wile's casual pizzeria in Houston. Featured in the 2011 SAVEUR 100, with recipe and photo.
Issue #135
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