With three barbecue potlucks to attend this weekend, I've been thinking about dishes that can serve a crowd, are easy to transport, and aren't too complicated to cook in this scorching weather (anything to avoid turning on the stove or oven!). My solution? A simple yet refreshing summer watermelon dusted with chile, salt, and lime.
Forget the bottled stuff. Homemade ranch dressing is one of the most refreshing ways to dress a salad, especially in the summertime. A touch of cool, creamy buttermilk ranch, speckled with fresh herbs, drizzled over fresh greens? Heavenly. And making ranch dressing is literally a 2-minute affair. But first, we need to talk about mayonnaise.
Let's say you've conquered the raw kale salad. Maybe you massage it, maybe you don't, but it's definitely no surprise anymore to sit down to a big bowl of raw, dark greens and chow down. But perhaps now you're a little bored. You want something more — a recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it.
Summertime is all about picnics and potlucks, so if you're still in search of the ultimate dish that guarantees return invites and recipe requests, this Mexican street corn salad is for you. Not only will the fresh flavors please any palate, but it's just as easy to make a double (or triple) batch and it's equally delicious served hot, cold, or at room temp. Sounds like a winner to me!
Pasta salads are infinitely flexible, delicious, and ready be dressed up. When I get a crush on a cheese or a vegetable the pasta salad plays impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.
While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.
One doesn't generally think of French cuisine as being vegetarian-friendly, yet vegetables are front and center in Clotilde Dusoulier's French Market Cookbook. In this charming new vegetarian cookbook, the Chocolate & Zucchini author highlights seasonal, meatless dishes that anyone can love.
Hemp seeds are on my permanent grocery list these days. But when my mom came to visit from California a few weeks ago, she turned her nose up at them and couldn't quite understand: Why not just eat granola in the morning instead? Why would you put those in your salad? The truth? They're nutty and delicious and pack a serious nutritional punch. In short: I've fallen hard for them.
Q: My in-laws will be visiting us for four weeks. We are vegetarian and they don't like onions or spicy foods. I enjoy cooking and we've hosted my in-laws before, but I always feel overwhelmed thinking about what to make for dinner night after night. Help me think of some ideas!
Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.
This is a salad to put in your back pocket and come back to all summer long. It goes from weekend picnic to make-ahead weekday lunch in the snap of a finger, and it's full of satisfying nibbly, crunchy, chewy bits. The grapes are my favorite part — an unexpected burst of sweet in the middle of a bite. A tangy mustard vinaigrette adds the finishing touch and brings it all together.