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.
502 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Dean
Crispy bacon, peak-summer tomatoes, and buttery avocado tumbled with al dente rotini, the whole thing dressed in a warm bacon fat vinaigrette that coats every spiral and celebrates the genius of American potluck cooking.
Chef Jeong-sun
The first flat cabbage of spring, torn by hand and tossed at the last minute with chili, fish sauce, garlic, and sesame so each leaf stays sweet and alive.
Chef Klaus
A Brandenburg country potato salad, lighter than Berlin's mayonnaise bowl: warm potatoes drinking hot broth and vinegar before the sausage, pickle, and egg go in.
Chef Thomas
Double-podded broad beans and sweet peas, dressed simply with torn mint, lemon, and good olive oil. The kind of bowl that tastes the way a June garden smells.
Chef Dean
Thinly shaved Brussels sprouts massaged with tangy apple cider vinaigrette, studded with crisp apple matchsticks, toasted pecans, sweet cranberries, and sharp white cheddar. Make it ahead. Watch it disappear.
Chef Jeong-sun
A fresh garlic chive muchim tossed at the last minute, sharp with soy and vinegar, lightly red with gochugaru, and made to stand beside bossam or grilled pork.
Chef Dean
A California bowl of honest abundance: nutty quinoa, roasted vegetables with caramelized edges, cool avocado, and a silky tahini dressing that pulls every element into harmony. This is what eating well actually looks like.
Chef Lesia
The beet stays raw, so the salad bites back: crimson, garlicky, nutty, slick with green sunflower oil, and ready before the bread is on the table.
Chef Dean
Silky leaves of butter lettuce dressed at the last moment in a properly emulsified shallot vinaigrette, scattered with soft herbs and served with the quiet confidence of a Parisian bistro that has nothing to prove.
Chef Ally
Tender butter lettuce leaves, barely dressed in a vinaigrette softened with crème fraîche, scattered with chervil, tarragon, and chives. The kind of salad that makes you remember what lettuce can be.
Chef Takumi
Fuki is spring's bitter green stem, softened by salt, boiling water, and a calm soak in dashi. Peel it cleanly, steep it patiently, and the season announces itself without shouting.
Chef Ally
A clean, crunchy slaw of thinly shredded cabbage and sweet carrots dressed in nothing but bright apple cider vinaigrette. No mayonnaise, no heaviness, just vegetables that taste of what they are.
Chef Remy
Blackened chicken and smoky andouille tossed with rotini, the holy trinity, and a creamy Cajun dressing so bold it makes you the hero of every potluck and picnic table from here to Baton Rouge.
Chef Remy
Crunchy cabbage and carrots tossed in a bold, creamy remoulade spiked with Creole mustard, horseradish, and enough cayenne to remind you where you are, the kind of slaw that steals the show at every fish fry and summer cookout.
Chef Remy
Tender red potatoes dressed in a creamy, spiced dressing with crispy bits of smoky tasso ham, the holy trinity, and enough cayenne to remind you where it came from. The side dish that steals the show at every Louisiana cookout.
Chef Dean
The original Hollywood composed salad gets its proper California treatment: grilled chicken with good char, thick-cut bacon, ripe Hass avocado, and a verdant green goddess dressing that tastes like an herb garden in a bowl.
Chef Dean
A bright, nourishing bowl where nutty quinoa meets ripe avocado, juicy tomatoes, cool cucumber, and a vibrant lemon vinaigrette. This is California on a plate: sun-kissed, health-conscious, and generous enough to feed a crowd.
Chef Dean
Sun-ripened tomatoes and milky fresh mozzarella layered with fragrant basil, finished with your finest olive oil and a whisper of sea salt. This is Italian cooking at its most honest: three ingredients, zero places to hide.
Chef Dean
The authentic Eastern Carolina coleslaw: all vinegar bite and cabbage crunch, without a drop of mayonnaise to soften its sharp edges. This is the slaw that belongs next to pulled pork, cutting through smoke and fat with honest, bracing acidity.
Chef Graziella
The cabbage slaw of the Alto Adige, where Austrian traditions meet Italian restraint. Caraway seeds give it character, vinegar gives it brightness, and time gives it depth.
Chef Lupita
Yucatán's pink pickled red onions, blanched and steeped in naranja agria with allspice, charred habanero, and oregano yucateco. The Peninsula's table garnish, in every fonda from Mérida to Tizimín.
Chef Thomas
Celeriac cut into pale matchsticks and dressed in sharp mustard and crème fraîche, the sort of thing you make on a Sunday and find yourself eating from the bowl with a fork on Tuesday.
Chef Margarida
The marinated carrots of the Algarve, where garlic, paprika, and good azeite transform a humble root into something you'll make every week. Proof that the south knows how to treat vegetables.
Chef Dean
Sweet summer corn blistered over high heat, tumbled with earthy black beans, crisp peppers, and a punchy cilantro-lime dressing that captures everything good about Southwestern cooking in one bowl.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer