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
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
Author: Gina Marie Miraglia Eriquez
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
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
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Author: Kristin Donnelly
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: 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
Author: Tori Ritchie
Author: Kay Chun
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
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
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
Author: Jeanne Kelley
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: Joanne Weir
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: Bobby Flay
Author: Karen Busen
Author: Gina Marie Miraglia Eriquez
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
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
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
Author: Amelia Saltsman
Author: Molly Wizenberg
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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
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
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Scott Conant
Author: Dawn Perry