Salad

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.

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!

Food52's newest cookbook is all about salads, and we are so down.

Co-founder Nic Jammet has mad respect for butter.

Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.

Peas, radishes, artichokes, and whoever else showed up to spring.

Get to know Sara Kramer and Sarah Hymnson's Turkish-ish breakfast at Kismet in L.A.

Jammy eggs are an instant upgrade to anything you make.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Crisp-skinned fish isn’t about high heat.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

A reason to dip into your savings account.

Yes, we compiled 75 recipes in honor of our favorite color of food.

A zoodle recipe for people who hate the word "zoodles."