Salad

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

No more excuses for store-bought salad dressing.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

This is a great excuse to treat yourself to some seriously delicious vinegar.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Yes, you can eat butternut squash raw!

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.