The best of spring, on a plate.
The best egg salad is a study in simplicity.
The trick: a quick cure of salt and sugar.
The secret is a little zest.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
A mozzarella, tomato, and basil salad that's anything but bland.
With a little basic technique, the picnic classic can be so much more.
Cider vinegar and sugar create a sweet-and-tangy flavor.
Homemade blue cheese dressing is worth the extra effort.
Boost your slaw with a bit of mustard.
The key to great tabbouleh salad is to control its moisture.
Deeply-seasoned potatoes make the best potato salad.
Crispy, crunchy, and creamy.
A vegetable-heavy spin on cold peanut noodles.
There's a reason citrus and roasted beets are a time-honored combination.
A quick and easy slaw with a refreshing crunch.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
A salad for your inner mycologist.