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magazine endive and asiago salad
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(109)
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Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
4.7
(4.67)
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The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.
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(5)
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This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
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In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.
4.5
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A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.
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When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.
3.0
(2.91)
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With balsamic marinated beans, lots of cheese, and crispy onions, this meal-prep-friendly dinner salad is one you’ll have on repeat.
4.0
(4.09)
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If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.
4.6
(4.6)
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Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)
4.4
(4.35)
Articles
(169)
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Culture
You can do better than a salad the ‘Friends’ star doesn't even eat.
Ali Francis
Restaurants
It's a salty, sweet, perfectly balanced dream.
Emma Wartzman
Lifestyle
Cooking
A weekly dispatch from Bon Appétit food director Carla Lalli Music.
Carla Lalli Music
Culture
In her October 2024 letter, our editor-in-chief reflects on the landscape of dining out and this year’s Best New Restaurant awards.
Jamila Robinson
Videos
(163)
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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.
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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Camille Becerra, the chef behind New York restaurant Navy, demonstrates how to make a delicious and beautiful parsnip and endive salad. See how easy it is and try it yourself!
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Ignacio Mattos of Estela in New York City makes his winter-appropriate endive salad.
Read more: 31 Winter Salads We’re Loving Right Now
Read more: 31 Winter Salads We’re Loving Right Now
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Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Check out the recipe here: https://weightloss-tricks.today/recipe/romesco-pasta-salad-with-basil-and-parmesan%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">