Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper...
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.
You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with.
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.