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Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Cooking
Sugar snap peas pair with ricotta salata, mint, and radishes for a killer spring salad
Danielle Walsh
Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
One of the world’s greatest handheld pastries goes large format.
Kendra Vaculin
Culture
Plus, the Aperol spritz is back in style and a child tries peanut sauce for the first time in the newest Delicious or Distressing
Li Goldstein
Cooking
We ever-so-slightly updated a hippie classic.
Andy Baraghani
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
Cooking
You see a side dish, I see dinner in a bowl.
Sarah Jampel
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Cooking
Like samosa puffs and banana pudding cheesecake bars.
Bon Appétit Staff & Contributors
Culture
Once again, we're sharing the best home cook-submitted recipes from food52's latest contests. This week, the themes were "Best String Bean Salad" and "Best Potato Salad" recipes.
Julia Bainbridge
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Cooking
Victoria von Biel
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Culture
The Bon Appétit Test Kitchen
techniques
Still searching for the tricks needed to get your grain bowl to taste as great as the one at your favorite little luncheonette? Search no more.
Dawn Perry
Culture
We gave you a sneak peek at three photos taken of recipes from the Earthbound Cook. You voted for your favorite, and now we're ready to reveal the winning recipe: Three-Color Potato Salad.
Julia Bainbridge
Cooking
Anchovies, it's about to get real.
Christina Chaey
Cooking
IBM's Chef Watson suggested ingredients for potato salad, and our readers created fantastic recipes—here's what it took to make our favorite combination
Rochelle Bilow
Cooking
On this episode of Dinner SOS, Chris and Jess Damuck explore ways to make fresh, delicious salads all week long.