Salad
Smashed Green Bean Salad With Crispy Shallots
Smashing raw green beans breaks them open and allows them to fully absorb a tangy, citrusy Thai-inspired dressing.
Little Gem Salad with Buttermilk Chaas
Chaas is an Indian buttermilk beverage seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Drizzle it over a mix of greens and you've got yourself a creamy salad dressing.
How to Make Olive Oil-Fried Croutons, the Best Croutons on the Planet
A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.
Our Food Editor Loves These Towels—For More Than Just Drying Dishes
Flour sack towels aren't just for cleaning. They're a valuable (and pretty!) kitchen tool.
A Second Life for Your Favorite Sauce
So you made too much pesto? Or hummus? Or yogurt sauce? Don't let it languish in the back of your fridge—just thin it out and suddenly it's salad dressing.
Parsnip and Butternut Squash with Flatbreads
Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.
42 Years Later, This Salad Spinner Is Finally Being Replaced
You know you have a problem when your salad spinner sounds like a car with a flat tire.
Marinated Beets With Charred Kale and Burrata
A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.
The Healthiest Thing You Can Make With a Vitamix (No, It's Not a Smoothie)
A more efficient, nutrient-dense technique.
Tangy Beet-Cashew Dressing with Chile
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.
Golden Citrus Zucchini Dressing
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.
Spicy Carrot-Miso Dressing
This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.
Big Green Lentil Salad
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.
To Make a Green Salad Better, Put It Between Bread
Meet the salad-salad sandwich.
Grilled Beet Salad With Burrata and Cherries
Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Tomato Salad with Warm Basil Dressing
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
Steak Salad with Shallot Vinaigrette
Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.
Salt-and-Squeeze Slaw
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
New-and-Improved Greek Salad
The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
Cucumber and Peach Salad with Herbs
You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.