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Cooking
Here are five other ways to make it worth the cabinet space.
Alexis deBoschnek
Culture
Say no to gritty, soggy salads!
Molly Baz
Shopping
This is the universe telling you to just buy one already.
Emily Farris
techniques
The salad spinner—once a novelty item—has earned its place in the pantheon of essential kitchen gear. Sweetgreen co-founder Nicolas Jammet explains the 180
Nicolas Jammet
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
Cooking
If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!
Christina Chaey
techniques
It's time to introduce some glamour to the salad course.
Josie Adams
techniques
From underseasoning to overdressing, it's surprisingly easy to ruin a salad. Watch out for these 6 common mistakes, and you can avoid this sad fate
Danielle Walsh
Cooking
A great dinner salad is substantial, addictive, and won't leave you scrounging for leftovers a half hour later.
Kat Boytsova
Cooking
Or fruit—it’s that flexible.
Olia Hercules
techniques
It's time to say goodbye to the apple corer. Here's everything you should be tossing from your kitchen in the name of sanity and space-saving.
Rochelle Bilow
techniques
Your salad deserves more love. And whipped 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
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Salad with Apples."
Julia Bainbridge
Cooking
The main ingredient in this Paula Deen salad is--you guessed it--mayo.
Danielle Walsh
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
techniques
Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too
Bon Appétit
Cooking
This tangy, garlicky spinach dip is a killer summertime appetizer
Danielle Walsh
techniques
Here's what we mean when we say "separate, "chop," "toss," "drizzle," "crumble," and "shave," as demonstrated with this simple (but delicious!) salad
Danielle Walsh
Culture
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport
Cooking
Add or substitute corn on the cob, eggplant slices, or portobellos.
Bon Appétit
techniques
Anyone can learn how to make salad. This formula will show you how to make a knockout one, every time.
Rochelle Bilow
Cooking
This is a light, luscious, sophisticated "salad" (actually, a deconstructed entree and vegetable side), with some of the most frustratingly vague instructions I've ever encountered. Here, I'll nail down some of the specifics.
Chris Hall