When finocchi is eaten alone, as it is here, neither vinegar nor lemon is used in the dressing.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad.

This salad of yellow summer squash, sliced paper-thin and dressed with fruit olive oil, makes a fine beginning to a yellow meal. (registration required)

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad.

Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....

A chef shares the technique—and secret ingredient—for raw and refreshing gado-gado.

This time of year, we find ourselves eating raw, farm-fresh greens just about every day (sometimes for every meal). With these 11 exciting options, there’s no such thing as salad ennui....

It’s not summer until I’ve stopped buying salad and started picking greens, like purslane, by the road.

Our test kitchen director explains how a complicated idea morphed into this flavorful, quick, and affordable dish.

You might run across purslane, with its glossy, plump leaves, at a farmers market. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.