Articles filed under Salad
-
Cherry season is fleeting. Make the most of it with these 5 recipes.Jun 10, 2026 5:48 am - Cherry season is quickly approaching. Once the crimson-red stone fruits arrive, the window to enjoy them is fleeting. To make the most of it, here’s a mix of sweet and savory recipes utilizing both sweet cherries — the kind you might snack on straight from the bag — and sour cherries, which especially shine in baked desserts.
-
Chef’s trick cuts the mayo — and fat — in summer ham and pasta saladJun 10, 2026 5:45 am - My go-to ham salad recipe uses a cup of mayonnaise. That’s 1,600 calories and 176 fat grams. Lately, thanks to watching cooking shows featuring Italian cuisine, I decided to make my pasta salad using cooled, starchy pasta cooking water and 25% less mayo.
-
How sour ingredients unlock a world of flavor in home cookingMay 27, 2026 5:45 am - Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.
-
The best summer salads start with ‘authentic,’ quality olive oilMay 27, 2026 5:40 am - What makes extra-virgin olive oil authentic? Some imported olive oils may never have seen an olive grove. Here are some things to look for to ensure the high price you’re paying for EVOO is worth it.
-
Wichita garlic salad is a regional specialty worthy of national attentionMay 27, 2026 5:03 am - The most distinctive dish to come out of Wichita’s mid-century supper clubs, garlic salad is an appetizer or side that eats like a hybrid of coleslaw, party dip and an extra-pungent iceberg wedge. Scooped up with buttery Club crackers, it’s creamy, crunchy and intensely garlicky.
-
Turn New York state’s famous chicken spiedie sandwich into a summer saladMay 26, 2026 5:15 am - The chicken spiedie is a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat. In this salad version, the tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over.
-
5 big salad recipes to anchor your next get-togetherMay 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.
-
Quick prep, then slow cook Sam Way’s sticky-glazed pork ribsMay 19, 2026 5:16 pm - This recipe from Sam Way’s cookbook “Sam’s Eats” features slow-cooked pork ribs with a honey-paprika marinade and cucumber slaw. The ribs are marinated overnight, slow-cooked for 2 hours, then finished under the broiler with reduced pan juices for a sticky glaze.
-
For a fresh take on Mom’s potato salad, add herbsMay 13, 2026 5:15 am - Mom’s potato salad was a straightforward recipe: cooked red-skin potatoes, diced celery and onion, mayonnaise, yellow mustard, salt and pepper. Easy. Over the years, I've learned a lot about making potato salad, and even though I might be following the ingredient list for my mom’s salad, my version is not the same.
-
The best ways to cook with spring produce, including asparagus, peas and herbsApr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
Showing 1-10 of 667
next