Author: Maria Helm Sinskey
Author: Zita Wilensky
Author: Kay Chun
Author: Ian Knauer
Author: Wolfgang Puck
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Lora Zarubin
Author: Melissa Roberts
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
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Bonnie Sanders Polin, Ph.D,
Author: Ruth Cousineau
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Seamus Mullen
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Rick Tramonto
Author: Alfia Muzio
Author: Brenda Langton
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
Author: Jeanne Thiel Kelley
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: Mark Bittman
Author: Dione Lucas
Author: Suzanne Husseini
Author: Alison Roman
Author: Joanne Weir
Author: Paula Wolfert
Author: Alain Ducasse
Celery juice-all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get...
Author: Anna Stockwell