Side Dish (147)
Main Course (74)
From SAVEUR Issue #135by Floyd Cardoz This leafy green looks something like watercress but has a distinctive flavor—nutty, pealike, slightly peppery.Keep reading »
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
Lost in Translation Monique Truong
Great Meals: Monique Truong relives the horror of Jell-O salad. Continue...
Good Things to Come Beth Kracklauer
Waiting for a special meal
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
This dish is a refreshing adaptation of a more widely known version made with papaya.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Gone Green Georgia Freedman
Throughout Southeast Asia, cooks use tart, unripe mangoes to make everything from salads to curry dishes.
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.