Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.
We're back for the 91st episode of It's Alive with Brad Leone and today our guy is mixing up a batch of fermented watermelon cocktails, one of the featured recipes in his new cookbook Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean. Sweet and spicy with a hint of salt, Brad's fermented watermelon cocktails make for an ideal end-of-summer beverage - either non-alcoholic or with some mezcal for the adult set.
Read More: 31 Watermelon Recipes for When a Crisp, Cool Slice Isn’t Enough
Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-58a1e23609ffa8f718634785">
Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
Join Chris Morocco in the Bon Appétit Test Kitchen to meal prep a week of lunches as part of the 2019 Heathyish Feel Good Food Plan! Using our recipe for what might be the best chickpeas ever, Chris makes chickpea salad with bitter greens and tahini-ranch dressing and a smashed chickpea sandwich.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5ebc06a41a6c44e89f09bb6d">
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
