This broccoli salad is a little smoky from the char, a little sweet from the dates, a tiny bit spicy from a hit of red pepper flakes and just the right amount of tart from the balsamic vinaigrette. Add to that the contrasting textures of the barely cooked broccoli, toasted almonds, and creamy mozzarella, and […]
One of our favorite ways to enjoy apples beyond eating them out of hand is in all sorts of fall-inspired salads—sometimes thinly sliced and simply tossed with spicy arugula, sometimes as one ingredient in a dense salad packed with roasted winter squash, farro, toasted nuts and more. Here we’ve combined it with a common companion—fennel—and […]
This is just a slight variation of a much-loved salad of ours from Food52. Like the best recipes out there, Food52’s dish can act as a road map. Sub roasted squash for the sweet potato like we did here, sub dried dates in for the pomegranate seeds; take it the Mexican route by leaving out […]
As a huge Fall fanatic, I am trying not to jump the gun and use every type of pumpkin, squash and gourd I can get my hands on. Summer is still here and its produce is still delicious. As a way to ease into the new season, I use an old summer recipe and […]
A recent Instagram post of a deconstructed potato salad arranged on a bed of herby yogurt by Jill Ferguson from @feedtheswimmers led to daydreams of a Greek-style version—creamy yet crisp twice-baked fingerling potatoes served on a bed of cucumber- and garlic-studded tzatziki topped with a host of the usual Greek salad players. Let it be the star of this weekend’s Labor Day barbecue.