Salad

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

And there's no shame in it.

From a big bone-in rib-eye to grilled apricots with almond cream.

There is such a thing as easy grilling. Here's how we minimize effort for stress-free weeknight grilling.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

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.

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.