You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.

Summery and light, this vivid salad and its tangy dressing help balance the tuna and its rich glaze.

Our love of chicken salad was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures.

Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you’ll come back to all summer.

When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country.

Ruggiero couldn’t figure out what made the salad dressing at Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef.

With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans....