Many people, myself included, will tell you that buying bagged, pre-washed lettuce mixes makes it easier to eat more salad. More organized folks will point out that washing and drying your own lettuce isn't that difficult and that bagged lettuce isn't always that safe. What's the best way to go? Well, the answer is complicated. More

People can be protective about their pesto recipes and approaches. A little extra garlic or the special way they grind down the pesto? It's the magic touch. This is largely because pesto is so adaptable: you can create a signature pesto of your own using different nuts, greens, cheeses and spices. And that is exactly what we have here. More

Is it just too hot where you are? Yes, here too. Maybe you have no power at all, after the storms that ripped through the Midwest and Atlantic regions on Friday afternoon, and you're looking for something nourishing that doesn't require a fridge or any heat from the kitchen.

Well, we have some answers for you here, from quick lunch salads that take almost no cooking, to cool and creamy desserts that never see the inside of the oven. Some favorites: chickpea and cumin salad with cucumbers, lemon icebox cupcakes, chilled arugula wraps, a no-cook breakfast salad, and — why not! — the most perfect strawberry milkshake. More

I've never met a chickpea I didn't like. Chickpeas have a satisfying texture and nutty flavor that shine when dressed with a simple vinaigrette, so I've especially been enjoying them lately in salads. And this chickpea salad is a special one, full of tender beans, chewy barley, and crunchy zucchini, all held together with a bright, refreshing vinaigrette. More

Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

This week of light summer cooking on The Kitchn came at an appropriate time in our household. I've been baking non-stop for a few writing projects and testing recipes to make for our family's July 4th get-together. So I was overjoyed to have the chance to play around with a simple, delicious, no-bake summer (or anytime) dessert. More

When I'm cruising around the interwebs looking for new things to eat two types of dishes appeal to me: either ridiculously complicated creations or supremely simple ones. Thank goodness this one falls in the latter category! More

I love salad, but it's not all about the lettuce. Put me in front of a salad bar and my ratio of toppings to greens is rather skewed. I like all the extra things. I can't help it! I want baby tomatoes that burst in your mouth, I want crunchy candied nuts, soft egg — the list goes on and on. What makes a salad interesting and good? It's all about texture. More

We're all familiar with 'sinkers', right? They're the delicious but weighty additions to green salads that immediately end up on the bottom of the bowl after one toss. Think radish, tomato, avocado, beets, any chunk of vegetable or nut that has a bit of weight to it. The solution? Forget the salad bowl and reach for a platter instead! More

I know I'm not usually the one to share bountiful salad recipes here on The Kitchn. It's not that I don't like salads. I do, I really do. But most of the salads I eat on a regular basis are not "exciting" enough to photograph and wax poetic about for the blogosphere. Something tells me this bright summer salad might make a pretty good exception. More