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Fresh green soybeans are now being introduced into American restaurants. They're available at Asian markets and some ...

You can embellish this hearty salad with other winter fruits, such as grapefruit (which we used) and persimmon.

This salad of many vegetables allows Michael Locascio, an insurance salesman, to wield his astounding collection of m...

Joël Robuchon first served a version of this dish—using truffles instead of herbs—during the last days in his re...

The ingredients in this tasty salad vary with the seasons. Purslane, used in the summer, is replaced by romaine lettu...

In beirut, this traditional Lebanese salad, made with lots and lots of parsley and just a little bulgur, is a meze st...

At his brand-new Honolulu restaurant, Chef Mavro, George Mavrothalassitis prepares this extraordinarily simple salad ...

Hirabara Farms began growing artichokes in the late 1990s; they star in this herb-speckled salad from Göran Stre...

Instead of discarding the leafy beet greens, Suzanne Goin uses them in her version of this roasted beet and goat chee...

Chef Alan Wong uses kalua pork—ultratender meat that's been pit-roasted with hot lava rocks—as a savory topping for h...

At Padovani's Bistro & Wine Bar in Honolulu, chef Philippe Padovani combines tender scallops with sautéed ap...

At his eponymous Honolulu restaurant, superstar chef Alan Wong makes this version of the classic American salad with ...

Fresh tangerine juice makes a lovely dressing for Edwin Goto's first-course salad from the The Lodge at Koele. You ca...

If you have cooked chicken on hand, shred it to make 3 cups and skip Step 1. Plus: More Chicken Recipes and Tips

Executive chef Patrick Callarec at Maui's Ritz-Carlton, Kapalua, tosses his crisp vegetable and shrimp salad with...

For this luxurious first-course salad, imported Fontina cheese is tossed in the skillet with sautéed potatoes an...

For this delicious salad, the morels are simmered in cream, then rolled in cracker crumbs and fried.

High-quality ingredients make all the difference in Teresa Barrenechea's simple salad; imported Italian canned tu...

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