Recipes > Salad

Banana-Bran Muffins

Cooking — By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Ingredient Notes: You can use ...More…

Mediterranean Chicken & Potato Salad

Cooking — The creamy dressing for this salad is modeled on the piquant Italian salsa verde. Let the salad stand for at least 20 minutes before serving to allow the flavors to blend. Make Ahead Tip: Cover and refrigerate up to 1 day in advance. Cut chicken ...More…

Smoked Salmon Salad Nicoise

Cooking — This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper. Rather than using belly ...More…

Five-Spice Chicken & Orange Salad

Cooking — Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Tossed with orange juice and chicken, it makes a terrific salad with a complex, layered taste that belies the simple recipe. Make It a Meal: ...More…

Asian Chicken Salad

Cooking — Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing. To poach chicken: Combine two 14-ounce ...More…

Spiced Lime Chicken Salad

Cooking — FOR THE CHICKEN: Heat the oil in a frying pan. Sprinkle the chicken with cumin, add to the pan and cook until the chicken is well browned and tender. Remove from the pan and cut into thick slices. FOR THE SALAD: Peel the carrots lengthways into ...More…

Warm Orzo with Corn, Olives and Tomatoes

Cooking — In a medium skillet, heat the oil on medium heat and add the corn. Saute for a minute or until crisp tender. Add the tomatoes, olives and basil and cook another minute or until heated through. Reserve. Bring a large pot of salted water to a boil. ...More…

Chicken Noodle Soup with Parsnips and Dill

Cooking — Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and ...More…

Radish Greens Soup

Cooking — Be sure to pick bunches of radishes with very fresh-looking leaves for this earthy, slightly bitter soup. Three 1/2 -inch-thick slices of firm-textured white bread, crusts trimmed Cut the bread crosswise into 3/4 -inch strips. Melt the butter in ...More…

Candied Yams

Cooking — The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a Southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century -- especially at Thanksgiving. Try them ...More…

Bourbon-Spiked Sweet Potato Puree

Cooking — Preheat the oven to 450 degrees F. Pierce the sweet potatoes a few times and roast them in a large nonstick roasting pan for about 1 hour, or until soft and browned on the bottom. Let cool for 15 minutes. Remove the skin, leaving as much ...More…

Maple Walnut Coffeecake

Cooking — Instead of a crumbly streusel, this sour cream coffeecake gets a maple syrup "filling" chock full of walnuts. Serve with coffee or tea. Preheat oven to 350 degrees F. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour. FOR FILLING: .. ...More…