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magazine arugula salad with pears oven dried grapes and roasted shallot vinaigrette
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Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
(4.75)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
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(4.13)
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Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
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In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.
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Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
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(4.25)
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The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
4.4
(4.43)
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An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
3.4
(3.38)
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
5.0
(4.76)
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(135)
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This stunning salad uses grapes three ways: split, mashed, and saba-ed
Bon Appétit
Culture
This salad brings the sunshine, not the other way around.
Emma Wartzman
The Bon Appétit Test Kitchen
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
techniques
Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes
Rochelle Bilow
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
Videos
(250)
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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.
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Today, Bon Appétit is at Mírate in Los Angeles to experience a Friday night from a bartender’s perspective. Mírate is a Mexican restaurant and bar offering an extensive menu of experimental cocktails and was named among the 50 best bars in North America. We strapped a camera to the Bar Director, Maxwell Reis, to get a closer look at what a busy Friday night looks like at one of LA’s hottest bars.
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Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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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.
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Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.