Salad

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Farro is heralded as an ancient grain and a superfood, but that's beside the point: with wild rice and tangerine, it makes for an excellent main

Whether you call it stuffing or dressing, the Thanksgiving classic is ripe for reinvention—from the loaf used as a base to delicious additions like oysters

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Crispy shallots are an addictive garnish on this slaw.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.