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05/12/2004
String Bean and Mint Salad
This refreshing salad improves in flavor if allowed to rest for a while before it's served.
Issue #53
08/14/2008
Marinated Shrimp with Feta and Mint
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
Issue #51
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
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
03/06/2007
Spicy Cabbage and Chicken Salad
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
Issue #36
10/24/2000
Green Radicchio and Egg Salad
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
Issue #36
03/08/2007
Black Cat's Warm Artichoke Salad
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.
Issue #32
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/04/2002
Bahamian Fruit Salad
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Issue #26
11/08/2000
Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Issue #25
11/07/2000
Moroccan Tomato Salad
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
Issue #25
12/08/2008
Green Salad with Toasted Pita Bread
This tart, pungent salad is a favorite throughout Syria.
Issue #23
03/14/2002
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Issue #21
03/14/2002
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Issue #21
03/06/2007
Chanterelle Salad
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Issue #19
03/06/2007
Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa
Several different flavors and textures come together to make one terrific dish.
Issue #19
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
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
08/07/2007
Daikon and Sunflower Sprout Salad
New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for daikon salad, so we started experimenting, and came up with our own.
Issue #14
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