Salad

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

It’s not just the perfect wedge salad. It’s the perfect salad. 

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

Lessons learned through a perfect meal.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

Friends don't let friends hate beans.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

Make this when no ordinary tomato salad will do.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

This is our idea of what a cold noodle salad dish should be.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

An understated slaw that gives us what we want: crunch and bright acidity.

This savory infused oil is about to open up your salad world.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

A simple slaw that pairs well with meaty summer mains.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.