Salads

The great shortcut here is the packaged rice-and-grain blend. Instead of cooking them separately, all the grains cook...

Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabul...

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...

Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this t...

Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the ...

There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (pres...

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here,...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish t...

With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nic...

Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

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