In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites. More

The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made. More

It has become something of a tradition for us to talk about salad right now, days before the Thanksgiving holiday. Yes, Thanksgiving is a literal feast of heavy, delicious foods like mashed potatoes swimming in butter (see our luxurious recipe here) and the sweetest flaky pies. But I think that a good salad is also essential. More

We love grain salads. They're easy to make, travel really well, and are entirely filling. This particular salad combines a few of our favorite things: chewy barley with kale, golden beets, and a little tangy feta.
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Kale salads are definitely having their moment! You'll find one on almost every trendy restaurant menu, and it seems like I get a new kale salad recipe popping up in my blog feed every time I check. But I've found that there's one step for making these kale salads that often makes people balk: massaging the kale. Do you massage, or is this getting a little too intimate with your food? More

We're talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here's a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It's warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage. More

If you don't already know how easy (and tasty!) homemade salad dressing can be, now is the time to try making your own vinaigrette. Intimidated by emulsification? Check out Gilt Taste's tips to making a simple and delicious dressing to amp up your veggies. More

There are salads for a crowd, and salads that kids adore. There are colorful slaws, and playful mescluns, salads crunchy and light. But then there are the distinctly grownup salads, with heightened and complicated flavors. This is one of those. It has just five ingredients, but together they make a stunningly unusual composition of bitter, sweet, and salty-savory. Ready? This is fall salad, all dressed up and glamorous. More

Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper. More

Quinoa—that nutritious, protein-packed super grain—is terrific as a side dish or even a main course. Here are 10 quinoa recipes we turn to in a pinch, from a hearty black bean quinoa chili to to quinoa-stuffed sweet dumpling squash - both perfect for the upcoming cooler months!