The trick: a quick cure of salt and sugar.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
A mozzarella, tomato, and basil salad that's anything but bland.
The secret is a little zest.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Homemade blue cheese dressing is worth the extra effort.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
With a little basic technique, the picnic classic can be so much more.
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.
There's a reason citrus and roasted beets are a time-honored combination.
Deeply-seasoned potatoes make the best potato salad.
A vegetable-heavy spin on cold peanut noodles.
This salad gets better as it sits.
A quick and easy slaw with a refreshing crunch.
Crispy, crunchy, and creamy.
The key to great tabbouleh salad is to control its moisture.
This hearty salad is inspired by tabbouleh.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.