No-Cook

Laab (also called larb) is a ground-meat salad from Northern Thailand and Laos. In her vegetarian take, Melissa Rubel...

In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise...

 Entertaining Tips from F&W Editors

The bright spring flavors of peas and mint convey an Aries kind of energy. Adding salty roasted pistachios and shavin...

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spe...

For an invigorating crunchy-sweet-tart salad, Su-Mei Yu ingeniously tosses an eclectic mix of winter and early spring...

 Recipe Tips from F&W Editors

To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour and bitter flavors. In his sal...

Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anch...

Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main ...

This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, ...

Bitter produce like endives, radicchio and kumquats are in peak season in winter.

Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.

Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese p...

This simple salad has a perfect mix of bitter (arugula), sweet (Asian pear), tangy (lemon dressing) and crunchy (pump...

This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.