Pasta salad is an American favorite that can be enjoyed at any time of year. The beauty of this dish is its versatility, because the only ingredient that must be included is pasta. That means ...

Jess Mayhugh is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. The humble shrimp ...

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Whether you’re looking for an easy weeknight recipe or lunch that can be meal prepped, this Cajun shrimp chopped salad should earn a spot in your cooking rotation. Dressed in a creamy yogurt-based ...

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A parsley-sumac vinaigrette ties together chewy wheat berries, tender shrimp, and fresh vegetables in this texture-rich grain salad. Hugh Acheson is the Canadian-born chef and restaurateur of Empire ...

Rania Harris is kicking off a month of spring and summer salad recipes! She and Katie O'Malley are back in the kitchen. Bring 3 quarts of water, 1 tablespoon salt, and the lemon to a boil in a large ...

This recipe is an interplay of contrasts: simultaneously fresh and warm, light and rich, complex and simple. It’s both a salad and a comfort food, and its intense, bold flavor may have you thinking it ...

A refreshing and flavorful salad. This salad is high in fiber while being low calorie and low in carbs. The vinaigrette contains lime and hot sauce, giving this dish a refreshing kick. Meanwhile, ...