There’s a brightness from parsley, a deep basil undertone, and a light tang that’s reminiscent of a good crème fraîche. Best ...

When it comes to cooking and flavor, butter and olive oil are two of the most widely used fats in the kitchen. Butter brings ...

Canned beets, iceberg lettuce, and pink dressing—this isn’t your average Greek salad, but in Detroit, it’s a classic.

Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant ...

Fresh melon, aromatic cilantro, and tangy lime come together in perfect harmony with our spicy watermelon salad. Try this ...

Ready in 25 minutes and great with grilled food or as a summery main course, our pasta salad with mozzarella and red pesto is fantastic.

Think about dishes that can stretch ingredients, and about welcome substitutions. A big grain salad — made with rice, quinoa ...

Place 1 chopped large English cucumber and 1 quartered and thinly sliced small red onion in a medium bowl. Sprinkle with 3/4 teaspoon kosher salt and toss to combine. Let sit for 20 minutes.

Corn and tomatoes are staples of summertime and this recipe combine both of them in a light and satisfying salad.

Learn about the storied history of the 1905 Salad from Columbia Restaurant, plus we're sharing the recipe so you can make one ...

Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.