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03/19/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/19/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
07/05/2012
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Issue #148
06/19/2013
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/04/2012
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Issue #147
06/10/2011
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
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
03/21/2011
Serve it open-faced on thick sourdough rye with dill pickle spears.
Issue #137
07/24/2012
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.
Issue #130
06/27/2011
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Issue #127
08/15/2012
This simple salad is made with green beans, radishes, and a chile-infused honey.
Issue #93
10/16/2012
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
03/20/2013
Roasting sunchokes brings out their sweet, nutty flavor.
Does Not Apply
03/20/2013
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
Does Not Apply
01/04/2013
After long days of making pastries and rich foods in the SAVEUR test kitchen, our team craves lunches that are bright, flavorful, and not too heavy. This winter salad, put together by intern Farideh Sadeghin, combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.
Does Not Apply
11/09/2012
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
Does Not Apply
07/02/2012
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
04/05/2012
The bite of horseradish takes the place of vinegar in this simple salad recipe.
Does Not Apply
01/18/2012
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.
Does Not Apply
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