In anticipation of the rich holiday meals we'll be enjoying over the next few months (and the subsequent leftovers), we're trying to get into the habit of taking salads for lunch. But we know ourselve...
Blue cheese and an iceberg wedge. It's all about that soul-satisfying cold crunch, the bold, creamy blue, almost profound in its simplicity. The dish would be at home among the roster of Dana's Weeken...
A Chicago button maker's cheery, modern kitchen redesign has us swooning. More on that below, plus baked grapes, a lovely turnip salad for Rosh Hashana and fresh homemade lunch ideas....
You might not know it yet, but this is about to be your new favorite way to eat salad. In fact, you might want to buy an extra bag of greens next time you're out because you're going to be craving thi...
Name: Jennifer Location: Long Beach, California How are you staying cool? Two of my fav's in the summer: BBQ'in outside and all the tasty local produce in season at my local farmer's market. This reci...
Name: Jessica Location: Philadelphia, Pennsylvania How are you staying cool? Creating simple and delicious salads. ...
Name: Alicia Location: Westchester, New York How are you staying cool? Cold salads and breakfast for dinner......
Our tomatoes are blessedly blight-free and in full form right now. We've been picking candy-sweet Pink Caspians and tangy Early Cascades, and of course our favorite way to eat them is in a caprese sal...
We're craving colorful late-summer salads right now – like baby beets and turnips with blue cheese, or a panzanella with sweet, juicy watermelon. More on those recipes below, plus ginger fried chic...
Most of us think of brussels sprouts as a decidedly fall and winter food. But in our CSA share last year, we got bright green brussels sprouts all July and August. Why don't we normally eat them in th...
We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. They don't have to be cooked and their crisp, apple-like texture is a welcome addi...
We have to hand it to Mark Bittman and the Times. It's got to be hard to come up with 101 salad variations, but honestly, most of the ones on their list sound refreshingly inventive. Plus, there's ...
On a hot summer evening, a big leafy salad for dinner sounds just about perfect. That is, until the greens start to wilt and the dressing gets all watery. We always figured this phenomenon had somethi...
We think of adding basil to a salad when we're making a caprese salad. But it's delicious chopped up with lettuce, tomatoes, cucumbers, and whatever else you've got—a little zing that elevates a bas...
My mother made a mean Seven-Layer Salad back in the day. And still does, I'm happy to report. A classic 70's dish, Seven-Layer Salad offers much in the way of practicality: it's assembled ahead of ...
Grain salads just seem so perfect to us right now. They're economical to make and satisfying to eat. Plus, we can make a big batch and eat the leftovers all week long. Which means less time heating up...
What is it about a chopped salad that's irresistible? If there's one on a restaurant menu, we'll almost always order it—either for the fact that we can scoop up perfectly proportioned bites with eve...
When it comes to salads, I am a picky cook. I like complexity and interesting textures: pine nuts, aged Parmesan, plumped-up currants. Shaved cabbage, oranges, fennel, and caraway. Slivered almonds an...
Elizabeth's post the other week on having salad for dinner reminded us of another favorite addition to the simple salad: fresh fruit. We find that a handful of berries or a diced apple transforms an o...
In our home we have a problem with leafy greens. To be quite honest, after the first day they are home, they either get lost in the refrigerator or life gets too busy and we straight up forget about...
We had some friends over for brunch last weekend and ended up with some leftover Bloody Mary mix. A LOT of Bloody Mary mix. It got us thinking: What can we make with the mix besides a cocktail? ...
We like to eat salad for dinner, but we don't want to be hungry an hour later. There are plenty of main dish salad recipes out there (we wrote about some of our favorites in this post), but often we w...
We find that spinach salad can be a polarizing dish. There are people who love them and those who only want their spinach sautéed or sandwiched between an English muffin and a poached egg. We t...
One thing you can say for the food world - there's always something new! If it's not foams and infusions, it's some new ingredient like microgreens that has everyone excited. So what are microgreens? ...
Earlier today, we started talking about strategies for making lunch ahead of time for bringing to work. This pasta salad is one of our favorite templates for make-ahead lunches. Everything can be prep...
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