Salad recipes

Lady Lima Succotash Salad with Fresh Mint

Meals, Music and muses. Recipes from my African American Kitchen by Alexander Smalls.

Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions―food and music―in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes.

Filled with classic Southern recipes and twists on old favourites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy.

Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.

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Tender Lettuces, Haricot Verts with Green Goddess-ish Dressing

Salad Party by Kristy Mucci. Illustrated by Ophelia Pang.  Salad Party by Kristy Mucci. Illustrated by Ophelia Pang.

Greens, grains, veggies, dressings, and toppings—Salad Party is full of mix-and-match recipes for delicious, fresh, and flavorful salads. With a unique board book format, this playful cookbook makes healthy eating easy. The pages are split into thirds, featuring toppings, dressings, and salad bases.

The recipes in this book can be combined into thousands of different salads, with 30 recipes for each component. All you have to do is flip and pick, or open it at random for a unique and delicious dish.

  • Features everything from leafy greens and hearty grains to roasted vegetables, crunchy toppings, and creamy dressings
  • The board pages and flip format make this a one-of-a-kind cookbook
  • Playful illustrations accompany each ingredient and recipe

Salad Party is a fun board book for grown-ups filled with endless ideas to make delicious salads. (more…)

Warm Chicken Teriyaki Salad

Warm Chicken Teriyaki Salad

Warm Chicken Teriyaki Salad, Wagamama Ways With Noodles by Hugo Arnold. Photography © 2006 wagamama limited.

Wagamama Ways With Noodles by Hugo Arnold

Hugo Arnold turns his attention to wagamama’s core expertise—noodles: how to cook, serve and eat them. The distinctive wagamama flavour originates from traditional Japanese ramen stalls that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Hugely versatile, noodles can be used in side dishes and dressed for salads, poached in a heady broth for soups, form a nest for meat, fish and vegetable stir-fries or used as a bed for curry. They are healthy too: high in complex carbohydrates, low in fat, and mostly served with fresh vegetables, lean meat or fish and aromatic herbs and spices.
Brush up on your noodle knowledge and get to know your soba from your somen. Try mouthwatering recipes including wide-noodle hot-pot with seven vegetables, warm chicken teriyaki salad, chargrilled chicken, soba and miso soup, and marinated salmon ramen. Look no further for delicious noodle recipes for every occasion; minimum fuss and maximum enjoyment are what wagamama noodles are all about.

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Vietnamese Cucumber Salad

Vietnamese Cucumber Salad

Vietnamese Cucumber Salad, Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019.

Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savoury breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond. (more…)

Squash, Mushroom and Amaretti Panzanella 

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can’t be complicated—just a flash in the pan—so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class.

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Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavour from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavour)

You’ll also learn how to:

  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work—a book full of lessons that will make you a better cook.

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Ensalada de Frijoles

Ensalada de Frijoles, Made in Mexico: The Cookbook by Danny Mena, Photography by Aaron Adler and Brent Herrig

Ensalada de Frijoles, Made in Mexico: The Cookbook by Danny Mena, Photography by Aaron Adler and Brent Herrig


Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations.

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Late Summer Salad

Late Summer Salad, The Vibrant Life by Amanda Haas, Photography by Erin Kunkel

Late Summer Salad, The Vibrant Life by Amanda Haas, Photography by Erin Kunkel

This straight-talking and gorgeously photographed book by Amanda Haas is packed with advice, resources, and practices that promote wellness, beauty, and longevity, alongside more than 70 delicious recipes. From the authority behind The Anti-Inflammation Cookbook and a line of Vibrant Life–branded food products at Whole Foods, these recipes are bookended by lifestyle primers—including information on holistic practices, hormones, and how to eat, all contributed or vetted by experts.

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Charred Corn Salad

Milli's Charred Corn Salad , Bazaar cookbook by Sabrina Ghayour, Photography by Kris Kirkham

Milli’s Charred Corn Salad , Bazaar cookbook by Sabrina Ghayour, Photography by Kris Kirkham

Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won’t feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore.

Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. (more…)

The Real Dish Row Salad

The Real DIsh Row Salad

The Real DIsh Row Salad, Eat Like You Give a Fork cookbook by Mareya Ibrahim, Photography by Teri Lyn Fisher.

No matter how you eat, as an omnivore, a vegan, or something in between—chef Mareya Ibrahim,
The Fit Foodie, serves up a fresh voice, practical nutrition advice and an inspired palate that will motivate you to optimize your food choices and your eating habits with a balanced and proven approach, helping you live your best life and THRIVE. You hot dish, you!

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