Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

Seafood salads served in avocado halves always used to remind me of 1960s kitsch food, the sort of thing you might see photographed in garish colors in a thrift store magazine. That was until I realized why this retro combination was so popular with the ladies who lunched fifty years ago: it is very, very good. More

It's a truism in the cookbook publishing industry that salad books don't sell well. I have always found this hard to believe, especially when you come across such a lavish, gorgeous, and inspiring book as Georgeanne Brennan's Salad of the Day, which makes me want to not only toss a salad together every day, but buy the book for all my friends so they can too. More

If your CSA box is anything like the ones I'm hearing about here in Seattle, lately you're getting up close and personal with dandelion greens. Maybe you've found yourself doing some Googling to try and figure out something tasty to make. Maybe you've just been throwing together simple, slightly bitter green salads. The truth is: there's a whole wonderful world of recipe inspiration out there when it comes to dandelion greens! More

When I'm cruising around the interwebs looking for new things to eat two types of dishes appeal to me: either ridiculously complicated creations or supremely simple ones. Thank goodness this one falls in the latter category! More

I love salad, but it's not all about the lettuce. Put me in front of a salad bar and my ratio of toppings to greens is rather skewed. I like all the extra things. I can't help it! I want baby tomatoes that burst in your mouth, I want crunchy candied nuts, soft egg — the list goes on and on. What makes a salad interesting and good? It's all about texture. More

Yesterday Dana suggested serving heavily garnished salads on a platter instead of in a bowl to prevent heavier ingredients from falling to the bottom. Inspired by that suggestion, I went searching for beautiful, unusual serving platters. No plain white platters here! More

Earlier this week folks chimed in about restaurant salad recreations. One of my favorite restaurant salads here in Los Angeles is the rojak at Singapore's Banana Leaf. Their vegetarian-friendly version of the fruit and vegetable salad served in Singapore, Indonesia, and Malaysia is spicy, tangy, sweet, and unbelievably refreshing. I won't stop ordering it at the restaurant, but I'm happy to have come up with a homemade version that doesn't require trekking across town. More

Want to eat more salad? Then learn how to prepare all the ingredients faster! The following tools are our go-to kitchen essentials for quick salad making. They'll help you clean lettuce, chop veggies, and whiz salad dressing in no time. More

What, to you, is the perfect simple salad? I'm not talking lunch salads or grain salads, but the simplest of dinner accompaniments, the salad that gets tossed at the last moment to lay beside a piece of grilled chicken or a plate of pasta. This kind of salad often feels like an afterthought. It's the obligatory vegetable to be munched down before enjoying the rest of your dinner. But this doesn't need to be so! Here are some thoughts, tips, and directions to help you turn your side salad into the most delicious part of the meal. More