Burrata with Asparagus, Pine Nuts, and Golden Raisins

A ridiculously rich, unthinkably creamy kin to mozzarella, burrata brings understated bling to every little thing. Prepare to swoon.

• Quick Glance
• 30 M
• 30 M
• 6

Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing

Remember those insipid wedges of iceberg buried beneath blobs of bottled blue cheese dressing? This salad will erase all such memories.

Catalan Bread Salad | Escalivada

We wish someone had told us about this uncommon take on bread salad, which embellishes the usual suspects with figs and walnuts, a heck of a lot earlier.

Tomato and Green Bean Salad | Tomatosalata me Fasolakia

You don’t have to be Greek for this simple salad of heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and olives to taste like home.

Warm Chicken with Green Beans and Chard

Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.

Seven Greens Salad

Fresh from the farmers market, spring greens boast a flavor the likes of which you just can’t find shrink-wrapped in plastic.

• Quick Glance
• 5 M
• 5 M
• 2

Arugula, Fennel, and Orange Salad

This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.

Roasted Sweet Potato and Feta Salad

This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.

Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette

This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!

Tangerine and Beet Salad

Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.

Thanksgiving 2010: Coloring Outside the Lines

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Shaved Brussels Sprouts, Pecorino, and Prosciutto

Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.

Torn Figs and Burrata Cheese

This figs and burrata salad takes all of minutes to put together. Just tear the figs, rip the cheese, and drizzle with rosemary oil. Badda bing.

Grilled Radicchio Salad with Gorgonzola and Balsamic Vinaigrette

For this lovely grilled salad recipe, sweet grilled radicchio is tossed with zingy chunks of Gorgonzola and a drizzle of balsamic dressing.

Baja Cabbage Slaw

With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.

Zucchini Slaw Two Ways

An unconventional take on a classic that’s made with zucchini and dressed one of two ways, whether rich and creamy with mayo and mustard, or tart and sweet with vinegar and sugar.

Creme Fraiche Potato Salad

A British take on potato salad that’s both simple and sublime, relying on the tart richness of creme fraiche and the pucker of lemon. A new summer staple.

Japanese Cucumber Salad

Simple. Spunky. Surprising. Refreshing. Just what we look for in a summer salad. Cucumbers, vinegar, oil, ginger, and lemongrass do the trick.

Scale Up–Scale Down Salad

Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.

Corn and Green Tomato Salad

For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!