Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
This avocado-Meyer lemon spread will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation.
Author: Nick Korbee
Author: Karen DeMasco
Author: Alison Roman
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Author: Kerri Conan
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Author: Alaina Sullivan
Author: Joanne Weir
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Author: Kim Barnouin
Author: Maggie Ruggiero
Author: Abigail Johnson Dodge
Author: Lisa Zwirn
Author: Dina Cheney
Author: Suzanne Husseini
Author: Karen DeMasco
There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.
Author: Maggie Ruggiero
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Author: Andrea Albin
Author: Caitlin Freeman
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Mario Batali