101 Cookbooks (5)
Smitten Kitchen (5)
Jamie Oliver (4)
This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City.
This salad comes from the namesake Seattle restaurant.
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
When shopping for brussels sprouts, look for small ones that have a bright green color.
This fragrant salad is a staple dish in Laos.
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
This easily made pickle is a great side dish for both Asian and Western courses.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This refreshing salad works perfectly as a side dish or an appetizer.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
Black-eyed peas are the main ingredient in many Bahian dishes,fritter,sauce,and salads like this one.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
This is a unique and tasty way to prepare carrots.