A smoky char makes this classic American salad better than ever. But must you give up crispness to get smokiness?
A right and a wrong way to slice fennel? Who knew? Technique down, we made a lively salad.
Sulfurous onion and cheap cheese spoil many a salad. We set out to remedy that.
For a corn salad that was full of flavor and not waterlogged, we got out our frying pan and salt shaker.
Canned beans are a convenient shortcut, but we hoped to fool eaters into thinking we'd spent hours in the kitchen.