Rania Harris​ is kicking off a month of spring and summer salad recipes! She and Katie O'Malley are back in the kitchen.

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do). If you need any technical assistance, you can send an email to the genius ...

This lemony shrimp scampi is served ... Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high.

Fresh herbs add brightness, and tender cooked shrimp make the dish hearty enough to serve as a main. The colorful carrot ribbons also make for a stunning presentation making this salad equal parts ...

You’ll love these easy and highly-rated dinner recipes, which are lower in calories, carbs, saturated fat and sodium to ...

I like my pomelo salad to be quite pure, so the fruit’s flavour and texture are not muted. If you don’t eat shrimp, leave it out and substitute cooked, shredded chicken, either the leg or ...

This is a brightly flavoured dish that balances a lot of spice with cooling fresh mint and salad greens ... As with all seafood, overcooking will make the shrimp tough. The shrimp are fried ...