Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
A crunchy, refreshing salad made by spiral-cutting cucumbers, salting them to release excess moisture, and tossing them in a lemony, herb-flecked creamy dressing. Topped with lemon zest, fried basil, and crispy garlic chips, it offers a mix of textures and bright flavors. This recipe is sponsored by Graza.
Legend has it that Roquefort’s blue veins were discovered when a shepherd abandoned his cheese in a cave to chase after a passing woman. Weeks later, the cheese had ripened into something extraordinary. This salad pairs that famous blue with crisp lardons, golden croutons, and a punchy Dijon dressing.
The first kitchen lesson this recipe taught me was about sequencing—buttering the pan, heating the oven, and letting melted butter cool while the rest of the ingredients came together. The payoff is a Caesar with a cayenne-dusted pancetta kick and warm cornbread croutons.
A make-ahead layered salad built in a glass dish: basil and pine nut pesto, a sour cream and red wine vinaigrette, hardboiled eggs, toasted almonds, bacon and roasted beets.
This salad pairs creamy diced avocado with bright orange segments for a refreshing contrast. Buy your avocados a few days ahead—ripe ones are often hard to find on the day you plan to make it.
