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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
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
09/04/2007
German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
11/19/2007
Coleslaw
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Issue #88
01/11/2006
Shaved Fennel with Pecorino
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Issue #78
03/06/2007
Hickory House Sour Slaw
This tangy, sweet-and-sour slaw makes a great accompaniment to barbecue dishes.
Issue #76
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