Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Adam Sappington
Author: Bruce Aidells
Author: Francis Mallmann
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light...
Author: Maggie Hoffman
Author: Maria Helm Sinskey
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
Author: Mark Peel
Author: Molly Stevens
Author: Georgia Downard
Author: Tom Douglas
Author: Barton Seaver
Author: Greg Baker
Author: Todd English
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make...
Author: Katie Brown
Author: Charles Clark
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more...
Author: Ignacio Mattos
Author: Tina Ruggiero
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Marc Murphy
Author: April Bloomfield
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly