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05/07/2013
Labaneh
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Issue #156
10/22/2012
Celery Root Rémoulade
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
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
03/28/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
11/18/2010
Salata de Varza (Coleslaw)
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Issue #134
02/24/2011
Tabbouleh
Use fine-grained bulgur for this refreshing, lemony salad.
Issue #126
10/13/2009
Cabbage Kimchi
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
05/27/2009
Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
04/13/2009
Iceberg Slaw
Make this slaw just before serving so that the lettuce is as crisp as possible.
Issue #120
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
09/05/2008
Pickled Cabbage
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/18/2008
Smashed Cucumbers with Ginger
This easily made pickle is a great side dish for both Asian and Western courses.
Issue #113
07/18/2008
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Issue #113
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
04/10/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
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