Serious Eats’ senior culinary editor Leah Colins wrote, “When I make cucumber dips, I always pre-salt cucumbers to draw out ...

If you love simple, delicious comfort food, you’ll love Chef Jean-Pierre’s Chicken Milanese. He shows you step by step how to get that golden crust and tender chicken inside. Serve it with a fresh ...

Add the Swiss chard. It will look like there’s too much volume but not to worry, it shrinks. Stir the mixture so the garlic and oil is evenly distributed throughout the chard. Also, the moisture from ...

There are few salads as iconic as the Caesar — that interplay of crisp romaine, crunchy croutons, shaved Parmesan, and a ...

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is ...

Tired of scrolling past yet another soggy salad on your feed? Swap the doomscroll for a forkful of inspiration at this summer ...

By Sam Sifton Sarah Copeland’s sweet and spicy tofu with soba noodles.Credit...David Malosh for The New York Times. Food ...

Created by Bill Bailey Sr. in the 1940s, West Indies Salad was served at Bayley’s Seafood Restaurant in Theodore, Alabama, ...