Salad

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.

Truly ripe tomatoes don't need much.

Basically like eating a nutty rainbow.

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.