Recipe Archive
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
590 recipes
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Chef Graziella
Piedmont's autumn ritual: pristine porcini shaved translucent, dressed at the last moment with lemon and the region's finest olive oil, finished with aged Parmigiano curls that melt against the cool mushroom flesh.
Chef Graziella
The composed salad of the Italian Riviera, where sweet shrimp meet tender potatoes, crisp green beans, and just enough pesto to remind you that Genoa invented it.
Chef Graziella
The tiny lentils of Umbria's high plateau, cooked until just tender and dressed simply with olive oil, vinegar, and parsley. What you keep out matters as much as what you put in.
Chef Graziella
The great celebration salad of the Neapolitan coast: octopus, squid, shrimp, and mussels, each cooked separately to perfection, then married in a dressing of lemon, olive oil, and parsley. This is Christmas Eve on a plate.
Chef Graziella
A salad of substance from the northern Italian tradition, where pearl barley's nutty chew meets sweet roasted vegetables and the bright acidity of a proper vinaigrette. This is not decoration. This is dinner.
Chef Graziella
Cold pasta as Italians actually eat it: dressed while warm so it absorbs flavor, tossed with summer's best tomatoes and fresh mozzarella, served at room temperature when the flavors are alive.
Chef Graziella
The potato salad of Italian summers, dressed while warm with olive oil and vinegar, scattered with capers and olives. No mayonnaise has ever touched it. None ever will.
Chef Graziella
Piedmontese roasted peppers dressed with anchovies, capers, and the thinnest slices of garlic. A dish that rewards patience, improving for days in the refrigerator.
Chef Graziella
The autumn salad of Lombardy, where ripe pears meet creamy Gorgonzola dolce against a bed of bitter greens. Four ingredients in conversation, each one essential.
Chef Graziella
The classic octopus salad of the Neapolitan coast, where the day's catch meets waxy potatoes and the simplest of dressings. Dressed warm so the octopus and potatoes drink in every drop of lemon and oil.
Chef Graziella
The aristocrat of bitter lettuces, dressed simply to let its elegant burgundy leaves and complex flavor speak. From the fields outside Treviso to your winter table.
Chef Graziella
The Christmas salad of Naples, built once and replenished throughout the holidays. Cauliflower, olives, capers, and pickled peppers create a harmony that improves with time.
Chef Graziella
The rice salad Italians pack for the beach, the train, the Sunday picnic. Dressed while warm, rested until the flavors become one, served at the temperature where you can actually taste it.
Chef Graziella
Peppery greens, aged cheese, good oil, fresh lemon. Four ingredients that prove Italian cooking is about knowing when to stop. The arugula bites back, the Parmigiano answers with salt and depth.
Chef Graziella
A salad born on a volcanic island suspended between Sicily and Africa, where the capers grow wild among the lava rocks and the sun ripens tomatoes to impossible sweetness. This is what summer tastes like.
Chef Graziella
The celebrated salad of Piedmont, where precisely diced vegetables meet homemade mayonnaise and quality tuna. Every Italian family serves this at New Year's, and every family argues about whose mother made it best.
Chef Graziella
Three bitter leaves arranged in the colors of the Italian flag: the peppery bite of arugula, the wine-dark depth of radicchio, the crisp pallor of endive. Dressed with restraint.
Chef Graziella
A Sicilian peasant salad of potatoes, green beans, tomatoes, and raw onion, dressed simply with olive oil and vinegar. Food for working people who knew that humble ingredients, treated with respect, feed both body and soul.
Chef Fai
No sugar. That's the rule. Isan larb strips Thai cuisine down to three pillars: nam pla for salt, manao for sour, prik for heat, bound by the smoky crunch of freshly pounded khao khua. The absence defines the dish.
Chef Fai
No sugar. That's the line between Isan and Central Thai larb. Grilled catfish flaked while warm, dressed with nam pla, manao, khao khua, prik pon, and a storm of fresh herbs. The plateau on a plate.
Chef Fai
No sugar. That's the rule. Isan larb strips Thai cuisine down to three pillars: nam pla for salt, manao for sour, prik for heat, with khao khua tying it together in a way nothing else can.
Chef Fai
Duck brings gamey depth to the Isan larb formula. No sugar. Lime, fish sauce, khao khua, prik pon, and a wall of fresh herbs. This is the celebration table standard, and the governing rule is restraint.
Chef Fai
Isan larb with glass noodles instead of meat: nam pla for salt, manao for sour, khao khua for that smoky crunch, prik pon for heat. No sugar. The absence of sweet is the principle that separates Isan from Central Thai.
Chef Fai
The Isan larb dressing carries anything you throw at it. No sugar, no compromise. Fish sauce, lime, khao khua, prik pon, and herbs do the work. Mushrooms prove the system.
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