salad
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
From salads to glaze to cocktails, these little gems can be used for so much more than just juice.
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.
Add sweet balance to 15 vinegary, spicy, and otherwise savory dishes with the season's fuzziest fruit.
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.
A spoonful of the sweet stuff will help bring out all the other flavors.
Stone fruits and tomatoes are both at their peak, why not get your fill of both in one flavor-packed summer week?
One in ten Padróns or shishitos is actually spicy. Pepper roulette!
Our newest recipes have a double-major in sweet and savory.
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
No, these aren't your grandma's pasta salads. But even she won't be able to resist the refreshment these bowls bring on sweltering summer nights.
