Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
This fragrant salad is a staple dish in Laos.
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
This simple salad is made with green beans, radishes, and a chile-infused honey.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
This earthy salad can be served warm or cold.
A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Searing the bell peppers makes this Moroccan salad unique.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
This salad can be adapted for just about any assortment of fresh vegetables.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.
Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
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Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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