Author: Julia Child
Author: Gina Marie Miraglia Eriquez
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly...
Author: Anna Stockwell
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian...
Author: Anna Stockwell
Author: Marlena Spieler
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Gina Marie Miraglia Eriquez
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in...
Author: Mindy Fox
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold,...
Author: Anna Stockwell
Author: Kristin Donnelly
Author: Edward Lee
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly...
Author: Samin Nosrat
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Tori Ritchie
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet...
Author: Anna Stockwell
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have...
Author: Molly Baz
Author: Jeanne Kelley
Author: Kay Chun
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Author: Joshua McFadden
Author: Joanne Weir
Author: Bobby Flay
Author: Karen Busen
Author: Gina Marie Miraglia Eriquez
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a...
Author: Carla Lalli Music
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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...
Author: Anna Stockwell
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Amelia Saltsman
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Author: Molly Wizenberg
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding
Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.
Author: Alison Carroll
Author: Nancy Silverton
Author: Scott Conant
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Dawn Perry