Author: Christine Muhlke
Author: Marian Burros
Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating...
Author: Martha Rose Shulman
Author: Pierre Franey
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Author: Martha Rose Shulman
This is almost a classic spinach and mushroom salad, but it's bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
Author: Martha Rose Shulman
Author: Marian Burros
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which...
Author: Martha Rose Shulman
This recipe appeared in The Times in an article titled "Women Here and There - Their Frills and Fancies" in 1900. It's not meant for salads, but for summer drinks like shrubs. You may halve or quarter...
Author: Amanda Hesser
Author: Laurie Woolever
This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Tomatoes are very rich source of vitamin A and vitamin C, not to mention lycopenes, phytonutrients that some scientists believe may have antioxidant properties. I am heading out to my garden to reap this...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Marian Burros
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A...
Author: Sam Sifton
Author: John Willoughby
Author: Amanda Hesser
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may...
Author: Julia Moskin
This mildly spicy dish requires minimal cooking, so it's great for a hot day. Both udon and soba noodles will work in this dish.
Author: Martha Rose Shulman
This dish is inspired by a Yotam Ottolenghi soba salad that pairs eggplant and soba with mango. Instead of mango, this recipe calls for plums or Pluots, the trademark for a cross between plums and apricots....
Author: Martha Rose Shulman
If the farro is already cooked, this recipe takes all of 5 minutes to put together. Other grains, like quinoa or even rice, can be substituted.
Author: Mark Bittman