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magazine baby greens with quince dressing
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Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
(4.4)
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A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.
4.0
(4)
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Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.
5.0
(4.86)
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
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How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
5.0
(5)
Vegan
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Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
3.5
(3.5)
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Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
4.7
(4.73)
Recipes
This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?
4.7
(4.7)
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A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
5.0
(5)
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You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.
4.0
(4)
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It's not easy being green.
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On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Culture
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Seven new recipes, tons of tips and tricks. Grab your tote bag.
Bon Appétit Staff & Contributors
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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.
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Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Sour Patch Kids!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.