Salad

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

The best ranch dressing doesn’t come from a bottle: it’s made from scratch with buttermilk, garlic and onion, and fresh herbs.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

This herby buttermilk vinaigrette was first made for Aretha Franklin when she used to come into Le Bernardin.

There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

If you think chicken salad is boring, you haven’t had good chicken salad.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.

You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.