One of the best chicken salads comes from a college-town restaurant, but who knew it, ahem, would come full circle?

You can make this salad with any cooked chicken, but for your summertime kitchen, use chicken breasts and poach them.

This salad is on the menu at every restaurant for miles around Raynaudes, and with good reason.

If you think brown rice isn’t for you, think again.

Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement.

Whether you’re looking for side dishes to complement meat and seafood or planning a totally vegetarian cookout, these creative recipes will make you see the grill in a whole new light....

Put steak, clams, eggplant, or avocado over live fire and bring smoky flavor to salad or pasta.

Ají amarillo paste is crucial to many Peruvian dishes.

This lively salad is full of celery, parsley, olives, and lemon zest. Using canned octopus allows the whole thing to come together in a flash.