Side Dish (147)
Main Course (74)
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Salad City Carolynn Carreño
Dining trends come and go, but the chopped salad endures.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles.
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
Use fine-grained bulgur for this refreshing, lemony salad.
This ingredient’s nutty flavor and delicate texture are easy to love.
These mild, slightly sweet cucumbers are great in a salad or on their own.
Crisp bread, freshly made tuna salad, and melted American cheese make this sandwich one of our favorites.
Fermented tea leaves, nuts, and seeds come together to make a sort of deconstructed salad.
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad.
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.