It's about this time of year that I start getting antsy, culinarily speaking. It's still winter and my body craves those hearty dishes of squash and legumes. But I'm also ready for the bright, fresh flavors of spring. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. More

As a vegetarian, I tend to eschew most meat alternatives such as veggie hot dogs or fake hamburgers. I know they don't taste like the real thing and many varieties are full of processed ingredients. But one interesting and hearty vegetarian ingredient I've just come upon is the soy curl. Have you tried these out? Here's a quick recipe for sesame ginger soy curls on salad. More

We look forward to winter fruit salads all year — those grapefruit, oranges, and other citrus are in season and we can't get enough. But if you want to take your winter citrus salads to the next level, check out this smart, sweet tip from reader Marie-Eve. More

Oatmeal, step aside. There's something new on the breakfast block. And it's low in carbs, high in protein and will keep you feel energized right up until lunch-time. More

I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad. More

I've long been a fan of Heidi Swanson's natural food blog, 101 Cookbooks. Simply put: she cooks the way I cook at home so I've always related to her in that way. We also both currently call the Bay Area home and, apparently, love raw kale salads. More

Faith's wonderful post on My Favorite Balsamic Vinaigrette yesterday reminded me of vinaigrette question I've had for quite some time now. It involves an unusual vinaigrette technique that I've only seen on occasion, but whenever I have, the results were spectacular.

A good friend makes the best vinaigrette I've ever tasted, perfectly balanced and unctuous. What is her secret? She uses a touch of mustard, true, and has an excellent instinct for salt. But her real secret, according to her, is that she adds a tiny splash of water to the mixture. More

A few months ago I visited the kitchen of a reader, Lilian, and shot this kitchen tour. Lilian served me a really fabulous vegetable-centric lunch, including a salad with a perfectly balanced balsamic vinaigrette. I mentioned at the time that it was turning into a favorite salad dressing, but I just had to report back and say: It still is a favorite, and I keep a big jar of it around all the time now. It's my favorite balsamic vinaigrette, and here's why. More

As you know, messy, hard-to-eat salads are the bane of my existence. Which is why I perked up like a curious terrier when I read this advice to "blow your salad to smithereens" from Cheryl Sternman Rule on her blog 5 Second Rule. Cheryl, I do believe you're speaking my language. More

Let's face it: goat cheese crumbles get can boring. And there's a whole exciting world of cheeses that are just calling out to be discovered, hoping to be chosen as the one that will liven up your green salads this season. More