Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Jerry Traunfeld
Author: Catherine McCord
Author: Maria Helm Sinskey
Author: Seamus Mullen
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess....
Author: Kendra Vaculin
Author: Ian Knauer
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Author: Wolfgang Puck
Author: Ruth Cousineau
Author: Lora Zarubin
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Brenda Langton
Author: Melissa Roberts
Author: Bonnie Sanders Polin, Ph.D,
Author: Alfia Muzio
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Rick Tramonto
Author: Jeanne Thiel Kelley
Author: Suzanne Husseini
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
Author: Michael Ruhlman
Author: Alison Roman
Author: Mark Bittman
Author: Paula Wolfert
Author: Dione Lucas
Author: Alain Ducasse