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

We eat this salad as a cooling accompaniment to flavored rice and meat. (registration required)

Spring’s harbingers of summer come via a number of natural occurrences, but for me, it comes in the form of a salad dressing.

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.

It may take years of training to become a sushi master, but Japanese home cooking has an honest simplicity that makes it accessible to novice cooks.

Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

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.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....