This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil […]

Armand Arnal uses ingredients from his restaurant’s enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and […]

Crispy tofu turns this veggie-loaded, Vietnamese-inspired salad into a satisfying main course. Ingredients Dressing 1/4 cup fresh lime juice 1/4 cup Asian fish sauce 1 […]

Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer […]

Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Ingredients 1 bunch Broccolini (12 ounces), trimmed 2 […]

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Ingredients 1/2 cup extra-virgin olive oil, plus […]

These deliciously messy burgers are crispy, juicy and creamy all at once. Ingredients Chicken 1 ounce Parmigiano-Reggiano, grated 1 cup panko 1/2 cup flour 1/2 […]

At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, “Oyster mushrooms are the awesomest.” To roast […]

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying. Ingredients 1/2 cup raw almonds […]