Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
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9 recipes
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.
A layered salad of crisp greens, briny olives, and feta, topped with blanched shrimp in a tangy yogurt-dill dressing. Includes recipes for caramelized onions and a homemade Greek dressing.
When the weather turns cold, this slow-simmered tomato and roasted red pepper mixture—inspired by the Moroccan dish matbucha—becomes a go-to way to get vegetables onto the table. With a texture like a rich dip, it’s spoonable straight from the pot and pairs beautifully with creamy whipped feta and warm, fluffy pita.
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.
A composed plate of golden fried salt cod fritters served alongside a sour-cream mustard dip, a blended orange-chile sauce, a sweet-savory pineapple chutney, and a lime-dressed zucchini and cherry tomato salad.
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.
Brine salmon overnight, smoke it in a wok for half an hour, and plate it with a tangy apple vinaigrette over greens — a home-cured seafood dish built for two.
Tender, lightly charred squid meets crisp shaved fennel, olives, and arugula in a recipe that serves 8 to 10. A homemade roasted garlic vinaigrette ties the whole platter together.
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.
