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This sweet, creamy dressing is named after the small village next to Ballymaloe Cookery School. The salad—packed with...

Tara Duggan, author of Root-to-Stalk Cooking, uses the whole leek—grilling the bottoms in chunks and braising the sli...

With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad taste...

Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bo...

This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn. Plus: Mexican-Ins...

This salad is a clever vegan take on surf and turf: The nori is the surf, the potatoes and green beans, the turf. The...

In summer, most people don't bother to cook tomatoes. But Tom Colicchio likes to see what flavors he can bring out. "...

David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other ...

"Some people get sick of corn, but I never do," Top Chef judge Tom Colicchio says. He serves this mix of corn an...

Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing ...

“There is an unspoken Hungarian philosophy that if something tastes good, it probably tastes better with sour cream,”...

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a f...

“I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In ...

This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions...

Here a classic Niçoise salad is reimagined with Japanese flavors, including a delicious miso dressing, black ses...

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