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02/22/2010
Winter Salad with Buttermilk Dressing
Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue...
Issue #127
03/01/2007
Beet and Sumac Salad
This Middle Eastern winter salad has a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon.
Issue #100
01/11/2006
Salad of Cold Spaghetti with Caviar
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
10/20/2005
Seared and Grilled Squab with Chicory Salad
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
Issue #69
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
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
10/25/2000
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Issue #37
02/04/2009
Blood Orange and Red Onion Salad
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
Issue #16
01/26/2007
Asian Green Salad with Sweet Shallot Vinaigrette
When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad.
Issue #5
01/23/2007
Parsley Salad
Vibrant in color, refreshing in flavor, this salad is for the true parsley lover.
Issue #4
01/23/2007
Chicken and Parsley Root Salad
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
Issue #4
01/23/2007
Truffle and Artichoke Salad
White truffles transform any vegetable or salad into a culinary experience.
Issue #3
01/04/2013
Kale and Citrus Salad
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
12/17/2012
Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
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01/18/2012
Roasted Butternut Squash Salad with Cranberries and Candied Pecans
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.
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11/20/2011
Raw Kale Salad with Lemon, Pecorino, and Currants
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
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11/18/2011
Menu: A German Christmas
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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