Salad

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

Wedges of leafy romaine are a fresh starting point to add crunchy fried peas, pickled onions, and a sun-dried tomato dressing that’s reminiscent of Thousand Island.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

Inspired by the laab found in Thai markets, this pork laab gets its fabulous flavor from thinly sliced pork liver combined with the ground pork.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

This is what happens when your favorite part of tzatziki is the cucumbers, so you amplify them until they’re dramatic, crunchy, and fork-spearable.