Author: Molly Stevens
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
Author: Marge Perry
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Amy Lesen
Author: Lori De Mori
Author: David Badal
Author: Paul Grimes
Author: Greg Baker
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Author: Joshua McFadden
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Frank Stitt
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions
Author: Rhoda Boone
Author: Mindy Fox
Author: Carla Lalli Music
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
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
Author: Andrea Albin
Author: Shelley Wiseman
Author: Mary Corpening Barber
Author: Susie Fishbein