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magazine arugula and peach salad with creamy chive vinaigrette
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The Bon Appétit Test Kitchen
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
techniques
Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes
Rochelle Bilow
Cooking
If you’re reading this, Julie Andrews, can we eat this salad together?
Emily Schultz
Cooking
Another salad? Hardly. This one hits your palate with the force of citrus and jalapenos, and the soothing richness of avocados
Bon Appétit
Cooking
A lot of salads get worse over time. This one gets better.
Emma Laperruque
Lifestyle
These versions wouldn't know those old fruit salads if it passed them on the street.
Karen Palmer
Culture
Because you gotta get those 5-9 servings in.
Perri Ormont Blumberg
Cooking
A weekly dispatch from Bon Appétit food director Carla Lalli Music.
Carla Lalli Music
Culture
Cucumbers and peaches: So weird, it totally works.
Andy Baraghani
Cooking
*Not by an accredited scientific organization.
Aliza Abarbanel
techniques
To use chives in just about everything you're cooking right now. Here's a few ideas, from eggs en cocotte to veal stew
Bon Appétit
techniques
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Rick Martinez
techniques
Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.
Rochelle Bilow
Cooking
When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes
Melissa Hamilton
Cooking
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit
sponsored
It’s easy to pack in your bag—and with a little layering, you’re guaranteed a fresh, crunchy, perfectly-dressed salad every time.
Marie's Salad Dressing
test-kitchen
What we discovered: store-bought vinaigrette has few redeeming qualities.
Bon Appétit
Culture
The complete menu for the Food Lover's Cleanse day 5.
Bon Appétit
Cooking
This stunning salad uses grapes three ways: split, mashed, and saba-ed
Bon Appétit
techniques
Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.
Rochelle Bilow
techniques
Restaurants
When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic
Julia Turshen