Salad Recipes

At Lotus Blue, Tribeca Makes Room for the Food of China's Far-off Yunnan Province

Even noodles get the blues

BrisketTown Is Serving Lunch and The General's Got Doughnuts

ISA in Williamsburg is now open for lunch from noon to 4 p.m. The Mediterranean restaurant has turned some of their dinner entree options into smaller dishes divided into snacks, pizzas, soups, and salads. Some items, like the Tuscan kale Caesar salad garnished with sourdough croutons, are available ... More >>

Nordic Express at Aamanns-Copenhagen

The city's only Danish restaurant offers less than a complete dinner

In Praise of the Tuna Sandwich

The tuna sandwich, with raw onions, at Eisenberg's Sandwich Shop I know of no fancy restaurant that lists tuna salad sandwiches on its menu, or its slutty cousin the patty melt, either. Nor do these places offer the sandwich's lo-cal sibling the scoop of tuna salad austerely plated on a leaf of ic ... More >>

It's Blighty Brooklyn at Dear Bushwick

Jessica Wilson cooks a spot of English for Bushwick

Ducks Eatery: Bite Their Tongue

An Asian-Creole mash-up at a new dive in the East Village

How to Make the Lemony Shrimp Salad from LuLu & Me

Here's a recipe from LuLu & Me, a charming neighborhood restaurant in Flatiron with a focus on seasonal ingredients. This simple shrimp salad works magic with produce straight from the Union Square Greenmarket. [See More Recipes: Tasty Tailgate Treats | Grilled Cheese Sandwich From The Delicatessen ... More >>

Ootoya: Yo, Tokyo!

A Japanese mega-chain invades our fair city

How To Make Spiced Crab Salad From Junoon

[See More Recipes: Scallop Aguachile From Gran Electrica | Boozy Sparkling Watermelon Punch from the Smith] Today, we have a recipe for a spiced crab salad from Junoon, an upscale Indian restaurant in Flatiron. Headed by executive chef Vikas Khanna (who also happens to be a super hot chef), the fan ... More >>

Is Sao Mai Our Best Vietnamese Restaurant?

Take First Avenue to Hanoi

Make Harold Dieterle's Miang of Peekytoe Crab

​Harold Dieterle, the Season 1 winner of Top Chef and owner of two successful New York restaurants with a third on the way, is a badass chef. His first venture, Perilla, is a Greenwich Village stalwart that's been dishing out duck meatballs for years. At nearby Kin Shop, he's doing Thai food with ... More >>

Make Ngam Chef Hong Thaimee's Thai Fruit Salad

Photo courtesy Hong ThaimeeWho says you can't have a tasty fruit salad in winter?​Hong Thaimee, the chef and owner of Ngam (99 Third Avenue, 212-777-8424), is looking to extend the reach of Thai cuisine into the homes of New Yorkers by offering a series of monthly cooking classes at her East V ... More >>

The 10 Best $10-and-Under Dishes of 2011

The end of the year usually sees a lot of money being spent, whether on holiday gifts or new outfits or doling out bonuses to dutiful employees. So with 2012 just beginning, it's probably time to save some dough. While New York City might be expensive, you can still eat quite well for cheap. Below a ... More >>

Make Sushi Samba's Heirloom Tomato and Seaweed Salad, Like Chef Fernando Navas

Sushi Samba's Heirloom Tomato and Seaweed Salad​Wondering what to do with those heirlooms tomatoes you picked up at the farmers' market? Sushi Samba's executive chef, Fernando Navas, has a suggestion that involves doing, well, very little to them. He shares the recipe for his Heirloom Tomato a ... More >>

Make Jake Klein's Thyme-Roasted Peach Salad, New at Morrell Wine Bar

Morrell's Thyme-Roasted Peach Salad​The menu at Morrell Wine Bar, near Rockefeller Center, one of Our Man Sietsema's favorite places to get a glass of wine, has gotten a revamp, courtesy of a new chef. Jake Klein, who apprenticed under Masaharu Morimoto and held several positions at Myriad Res ... More >>

Posts of the Week

As we submit to the welcoming embrace of the holiday weekend, let's cast a brief glimpse back at the week preceding it ... The Union Square Café's Carmen Quagliata talks cookbooks, culinary influences, and his favorite and most hated foods. Our 10 Best Classic American Dishes and Where to F ... More >>

10 Ideas for Foodie Street Fairs That Haven't Been Tried Yet

​Why not put these babies in a bun? I had high hopes when I visited the Hester Street Fair on Saturday, but walked away disappointed. While last year's Korean tacos had seemed fashion forward, this year's meatball sliders seemed hopelessly retrograde - especially given the proximity of The M ... More >>

Make Haru's 'Summer' Spring Roll, Like Chef Alex Aratake

Haru's 'summer' spring rolls​Haru's new spring bento boxes feature a sashimi salad, Not Your Mama's Chirashi, broiled yuzu-marinated Spanish mackerel, and one 'summer' spring roll, made with shrimp, mesclun, light summer vegetables, and angel hair noodles marinated in spicy tomato soy. Chef Al ... More >>

Our 10 Best Tofu Dishes in NYC

Rebecca MarxNo. 7 Sub's General Tso's tofu.​ The end product of coagulated, molded soy milk, tofu is one of America's most beleaguered foods, ridiculed for its wobbly texture and inherently bland flavor. And that's a shame, because the favorite whipping boy of the vegetarian/vegan world has a ... More >>

Henan Feng Wei—a Rare Henan Restaurant—Offers Unfussy Food

Venture down to Flushing's bargain basement

Make Daniel Angerer's Wiener Schnitzel, from Klee Brasserie

It's icky out. Make wiener schnitzel.​Daniel Angerer has had a busy year: he had a baby, made headlines with his wife's breast milk cheese, and started releasing details about his forthcoming sausage-centric restaurant. Today, he warms us up with a recipe for wiener schnitzel, just as he makes ... More >>

Make Nick Korbee's Mushroom Salad, from Smith & Mills

Nick Korbee's Mushroom Salad​Last week, Vegetarian Delights of NYC enjoyed the warm and cold Mushroom Salad at Smith & Mills. This week, chef Nick Korbee shares the recipe for it so you can make it at home. "This new incantation of the mushroom salad at Smith and Mills is a balancing act," sa ... More >>

Make Katy Sparks' Heirloom Bean Salad with Ventresca Tuna from Radish

Start soaking these babies two days before you're ready to eat.​Bedford Avenue's new gourmet grocery, Radish, has been a welcome addition to the artisanal food mecca that is Williamsburg. Owners Amy Marks and Laura Migliozzi managed to bring in Katy Sparks (whom you may remember as having left ... More >>

At David Chang's Ma Peche, Good Food Battles a Terrible Room

Downtown's cult chef tries to tackle Midtown

Make The Mark's Cheeseburger with Truffle Mayonnaise, Off the Late-Night Menu

The Mark's late-night cheeseburger.​Jean-Georges Vongerichten has been busy this year with two major restaurant openings in the space of several weeks. The Mark Restaurant, in the hotel of the same name, has just introduced its late-night menu, complete with dressed up bar snacks like the Mark ... More >>

Make Eduard Frauneder and Wolfgang Ban's Mixed Wild Spring Greens From Seasonal

Seasonal's Mixed Wild Spring Green Salad.​As spring morphs into summer, the mania over fresh, local produce is about to relax a little. For a few brief months, we'll get comfortable with our good, not mealy tomatoes and sweet berries until the cold returns and, with it, the shock of rather bar ... More >>

Make Fattoush Salad from New East Village Lebanese, Balade

Marina Oliphant for The AgeFattoush​Roland Semaan and Youssef Said met in Beirut when they were both about six years old. Their mothers came from the same village: "We are like brothers," Semaan says. Eventually, their paths diverged--Semaan came to New York and worked for B.R. Guest restauran ... More >>

Cookbook Tester: Hudson Valley Mediterranean by Laura Pensiero

Watermelon fennel salad with bluefish dijonnaise​ Hudson Valley Mediterranean is written by Laura Pensiero, the chef/owner of Gigi Trattoria in Rhinebeck, NY, and Gigi Market in Red Hook (not Brooklyn), NY. Pensiero presents the Hudson Valley as the "Napa of the East," and the book's recipes, ... More >>

Recipe: Make Jawn Chasteen's Summer Tomato Salad

​Tomato blight may be our own faults, as Dan Barber put forth in today's Times op-ed. But, according to Jawn Chasteen, the executive chef at The Sea Grill, the severe early blight has also allowed us to more fully appreciate just how precious the juicy fruits are. "The current blight has brou ... More >>

Recipe: Make Cesare Casella's Insalata di Uova e Carne Secca del Pontormo

​Cesare Casella of Salumeria Rosi Parmacotto shares his recipe for Insalata di Uova e Carne Secca del Pontormo, a signature dish at the salumeria/restaurant that has been a diners' favorite since its opening. "This salad is popular because it's simple, but has so much flavor," says Casella. " ... More >>

Make Sweetiepie's McCall Chopped Salad

As promised in our weekly dining newsletter, we bring you the recipe for Sweetiepie's McCall Chopped Salad. Not exactly coy about its kid-friendliness, the whimsical West Village restaurant has an after-school special featuring silver dollar pancakes, mac n' cheese, and pigs in blankets. Chef Humbe ... More >>

Flash in the Pan--Nicoise-ish Salad

Flash in the Pan: quick, easy but not-dumbed down recipes. Finally, finally it feels like spring--time to eat something refreshing and bright tasting. This dish has many of the elements of Nicoise salad, with the addition of chickpeas, so let's call it Nicoise-ish. Nicoise-ish Salad Yield: 2 s ... More >>

Sexy Veggies at Dirt Candy

Breaking the vegetarian rules

A Nibble from Chef Jason Denton

Char No. 4 Is Not Kosher

A new Brooklyn spot specializes in all the delicious things that can kill you

Vintage Irving's Salad for Salad-Haters

Farm Rations at Hundred Acres and Forge

Recipe Improv: Chef Harold Moore on the Hot Seat

Vive the New French in the West Village

This free-spirited spot romps through global flavors (and it's not French)

It's Too Hot to Cook -- We'd Like to Make You a Salad

Last Meal: Watermelon/Feta Salad Recipe for You!

Wurst in Show

New German pork-and-beer joint in Bay Ridge delivers a winner schnitzel

Beef Unbound

Vietnamese on Grand revels in colonial Gallic underpinnings

Can't Stand the Heat? Get it Out of the Kitchen

How to make dinner without turning on the stove

One Amazing Sandwich

Turko-Uzbeki lunch counter on Brooklyn's Camino Real

Mad Cow Strikes!

French-kissing a duck tongue on West 13th, with a pizza chaser

Codless

What a Dif’rence a Day Makes

Right in the Breadbasket