Ricotta Salata

Let your summer eggplant and basil shine in this classic Sicilian pasta.

Juicy stone fruit, toasted nori, and salty cheese—this recipe proves fruit salad doesn’t always have to be sweet to be great.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Consider this salad more supporting evidence that, yes, you need a mandoline in your life.

This simple marinade will fancy up any type of canned beans.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

Ricotta salata is a kitchen workhouse that's been a little too timid to get to know you better.

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Yes—you can grill lettuce. And it’s worth it.