There are only six ingredients in this hearty but elegant salad from F&W’s Kay Chun. Slideshow: More Salad Recipes Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor.

This Lentil Blueberry Salad with Pistachios & Lemon Herb Tahini Dressing is a nutrient-dense, flavor-packed dish that proves ...

One of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

Little French green lentils make a superb salad to go with something from the grill. Green lentils hold their shape after cooking, so they look a little like caviar in the finished dish. Le Puy, in ...

Hearty and fresh, this vibrant Lentil Salad with Pork Tenderloin is a wholesome dish that satisfies every craving. I am always on the lookout for meals that are both wholesome and simple to prepare, ...

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Put the lentils in a deep saucepan and cover with water. Bring to the boil and cook for 25-30 minutes or until soft and tender – add more water if the lentils get dry too quickly. Drain the lentils, ...

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This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. When I ...

Note: In Regina Schrambling’s article about the diverse varieties of lentils now available, this warm salad recipe showcased the unique texture and color of French green lentils. Confit duck legs are ...