Articles filed under Salad
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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.
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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.
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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.
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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.
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Stop using salad dressing: Toss with lemon juice and olive oil, and call it a dayApr 29, 2026 5:43 am - On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
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The humble cabbage is trending — and for good reasonApr 29, 2026 5:10 am - Whether green, red or purple, Napa, Savoy or bok choy, nutrition experts say you can’t really go wrong with any type of cabbage. Curious what makes the vegetable such a win, nutritionally? Here’s what to know.
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Sorry, lettuce. This is why parsley should be the star of a salad.Apr 07, 2026 5:54 am - This parsley salad, with cool cucumber, crunchy toasted walnuts and scallions in a lemon-olive oil dressing, feels like spring on a plate. It’s an ideal accompaniment to rich roasts and stews, and it can also be turned into a simple, tasty meal topped with a piece of chicken, boiled egg or tuna. It’s proof that parsley can be so much more than a garnish.
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It wouldn’t be Easter without family’s favorite pasta saladMar 27, 2026 8:38 am - Growing up, my grandfather made the same Easter spread every single year. The highlight for me was always the Creamettes, a name our family coined. At its core, it’s just a pasta salad (named after the brand). But when my grandfather made it, it felt like the most special thing on the table.
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Cooking at home is an act of self-care with mental and physical benefitsFeb 25, 2026 5:16 am - Cooking at home is one of the best things you can do for your health. No matter what you make, home-cooked meals tend to be better for you — lower in sodium and saturated fat and more sensibly portioned — than restaurant food or takeout.
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This tangy, spicy Thai salad is a sensational weeknight dishFeb 24, 2026 5:51 am - Pork laab, sometimes spelled larb, is a meaty Thai salad flavored with fish sauce, lime juice, raw shallot or onion, and herbs. This version is inspired by the elements Nashville-based chef Arnold Myint says are essential to the classic dish, including cilantro, mint, lemongrass and khao khua, ground toasted rice you can make at home.