More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
The trick: a quick cure of salt and sugar.
A super-simple Hawaiian raw-fish classic.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Not your regular chicken salad.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Boost your slaw with a bit of mustard.
Cider vinegar and sugar create a sweet-and-tangy flavor.
The best egg salad is a study in simplicity.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Make it ahead, hold it, no problem.
Spicy dressed tofu is a five-minute light meal or appetizer.
Sweet and earthy beets are at their best in this salad.
A vegetable-heavy spin on cold peanut noodles.
A fancy fall salad that won't add to your holiday stress.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
The key to great tabbouleh salad is to control its moisture.
This hearty salad is inspired by tabbouleh.
No massaging needed.
These slippery noodles pick up plenty of spicy flavor.
A very quick and easy side dish for a Chinese feast.