Healthy

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer. Slideshow: Gre...

Chef Jason Fox of San Francisco’s Commonwealth uses xanthan gum to maintain the fresh flavor of the herbs in this sim...

Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own b...

Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which ...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can cert...

“This dish is almost a cliché in Navarra, but it’s absolutely delicious,” says Alex Raij. “The Spanish ham keeps...

When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the to...

This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chil...

Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavor...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

This flavorful salad showcases the contrasting textures of raw and crisp, fried kale and brussels sprouts in a tangy ...

“Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in s...

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...