Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

Asparagus is a star of the season, as a side dish to any main course, or as a salad topped with a squeeze of lemon juice.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw.

This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad....

Whatever else you set out, great smoked salmon will always draw a crowd. It works well with all of the supporting players, from horseradish cream to egg salad.

A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita.

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor in all kinds of soups, stews, and salads.

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...