Salad

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

This creamy, 5-minute dressing won’t separate even if made ahead, thanks to the yogurt and honey it contains.

You can’t get anything like this in a bottle.

These easy weeknight recipes are perfect for those days that seem like they'll never end.

28 chicken salad recipes that are totally not boring.

For Julia Sherman, making salads with artists was a distraction until it became her career—for now, at least.

These versions wouldn't know those old fruit salads if it passed them on the street.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

They're better than having produce decomposing in your fridge.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Rhubarb’s signature tartness is actually brought down by pickling!