Salads

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dre...

Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a s...

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual may...

At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this sala...

Chef Anthony Myint likes to play with "unexplored synergies" in food. For this noodle salad, he combines the ...

Sean Paxton, founder of homebrewchef.com, cooks multicourse dinners with beer. This vinaigrette, which he makes with ...

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much ...

Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the ...

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because t...

"Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," sa...

Katya Drozdova serves simple salads like this one at her Moscow restaurants. The combination of cilantro and walnuts ...

Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, che...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing ca...

"One thing I've learned as a chef is not to overfeed your customers—a food coma is very unpleasant,"...

This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchett...

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie.

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...