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Samin Nosrat Thinks Your Thanksgiving Needs More Acid Samin Nosrat Thinks Your Thanksgiving Needs More Acid

Samin Nosrat’s Netflix show Salt, Fat, Acid, Heat (named after her incredible book) is as educational as it is beautiful, with a warm calm that radiates from Samin herself. Like any person who thinks about food a lot, she has some tips and recs surrounding good ol’ turkey day, including why it’s okay to use a wet…

Make This Brussels Sprouts Salad for Your Thanksgiving Spread  Make This Brussels Sprouts Salad for Your Thanksgiving Spread 

Thanksgiving is an onslaught of creamy, buttery starches and root vegetables and, though I wouldn’t have it any other way, it’s nice—heroic even—to provide some sort of fresh respite in the form of a salad.

Make a Vegetarian-Friendly Caesar Dressing With Blue Cheese Make a Vegetarian-Friendly Caesar Dressing With Blue Cheese

A true Caesar salad dressing gets its rich, salty funk from anchovies, but not everyone eats fish. Shouty purists may insist that those people simply don’t deserve a Caesar salad, but I think that’s a little harsh, especially when you can make a very good vegetarian approximation with blue cheese.

Use Peaches and Plums to Make This Caprese Salad Use Peaches and Plums to Make This Caprese Salad

The classic, tomato-based caprese salad is without flaw, but creamy cheese, vibrant basil, and a drizzle of oil and vinegar get along swimmingly with many other fruits, particularly fruits of the stone variety.

Make Truly Bomb Blue Cheese Dressing With Three Ingredients Make Truly Bomb Blue Cheese Dressing With Three Ingredients

Blue cheese dressing is bigger than salad. Sure, it’s an integral part of a wedge salad, but it’s also the only wing dipper that matters, and it makes a sad veggie platter bearable. Store-bought is fine, but you can make truly bomb blue cheese dressing yourself with just three ingredients.

Any Salad Can Be a Summer Roll Any Salad Can Be a Summer Roll

There is something extremely satisfying about a summer roll. Though I love a good egg roll, spring roll, or any other fried package of rolled-up food, the lighter, cooler, more chewy summer roll is the one I crave more often than not, particularly during these sweatier months.

This Beet and Sour Cherry Salad Is a Study In Contrasts This Beet and Sour Cherry Salad Is a Study In Contrasts

Spending your money on ripe sour cherries is a serious commitment. For me, the promise of cherry pie doesn’t outweigh the pressure to pit and/or freeze several pounds of very expensive fruit before it turns to soup, which happens seemingly overnight—but apparently, the promise of a marinated beet salad sure does.

These Cold, Spicy Noodles Will Soothe Your Sweaty Soul These Cold, Spicy Noodles Will Soothe Your Sweaty Soul

Summertime is, to me, synonymous with spicy peanut noodles, which I’ve been making every summer since I was allowed to cook pasta by myself. I love them so much that they almost make suffering through vicious, swampy heat and humidity feel worthwhile. Almost.

Smashed Cucumbers Make Better Salads Smashed Cucumbers Make Better Salads

Crisp, cold cucumber salads are everything you want in a summer side, and smashing the cukes—rather than slicing—makes the dish even better.

What's Your Favorite Summer Side Dish? What's Your Favorite Summer Side Dish?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Now that the season of grilling has officially begun, I’d like to talk about the most important part of the barbecue: the sides.

Stop Making Bad Coleslaw Stop Making Bad Coleslaw

It’s almost Memorial Day weekend, and you know what that means: somebody is going to bring a bowl of terrible coleslaw to your home, and you’re going to have to pretend you like it.

You Should Eat Your Salad From a Large Mixing Bowl You Should Eat Your Salad From a Large Mixing Bowl

My diet may veer more towards “raccoon” than “rabbit,” but I am actually an enthusiastic salad consumer. It’s not because I’m a large fan of eating things that are good for me, nay; it’s because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavor parade, salads…

How to Make Great Caesar Salads if You're Still a Little Scared of Romaine How to Make Great Caesar Salads if You're Still a Little Scared of Romaine

These are tough times for Caesar salad lovers. Though it’s reportedly safe to consume romaine lettuce that you’re positively sure isn’t from Yuma, Arizona, it’s also perfectly normal to feel a little wary of that particular leaf. The bright side is that this crisis has given us a wonderful opportunity to talk about…

How to Make a Vinaigrette That Tastes Like Browned Butter How to Make a Vinaigrette That Tastes Like Browned Butter

Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn’t fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced (or some would say…

Non-Meat Foods You Should Make With Animal Fat  Non-Meat Foods You Should Make With Animal Fat 

If you have spent any amount of time around these parts, you know that my life is basically sponsored by duck fat. Whether I’m sous vide-ing turkey legs or making mayo, I pretty much live for the rich, smoky taste graisse de canard brings to the dinner table.

Celery Root Is the Key to This Fresh, Vibrant Slaw Celery Root Is the Key to This Fresh, Vibrant Slaw

For a month just lousy with socially engineered dietary austerity, January sure doesn’t bring an array of Technicolor-bright, highly ‘grammable fresh produce to market. There’s a certain beauty to the inside of a red cabbage or a head of romanesco, but as a group, winter vegetables aren’t much to look at. Celery…

Our Best Veggie-Centric Recipes for All Your Healthy Eating Needs Our Best Veggie-Centric Recipes for All Your Healthy Eating Needs

Whether you resolved to eat healthy or just have a general sense that your life needs more broccoli and fewer potato chips, these recipes will help you eat better.

What to Do With Brussels Sprouts When You're Tired of Roasting Them What to Do With Brussels Sprouts When You're Tired of Roasting Them

A perfectly roasted, slightly charred Brussels sprout is a very pleasing thing to eat, but one can become fatigued with a single prep method. Good thing there’s more than one way to eat these cruciferous delights. Here are a few of our favorites.

Why You Want to Be the Hero Who Brings Salad to Thanksgiving Why You Want to Be the Hero Who Brings Salad to Thanksgiving

Thanksgiving is not a day to be concerned with calories, your step goal, or health in general, but it is a day that should involve salad. Though I would be happy if we formally changed the name of the holiday to “Casserole Day,” believe me when I say that a good salad is not only wanted on this day, but needed.

How to Make Croutons With Whatever Stale Bread You Happen to Have How to Make Croutons With Whatever Stale Bread You Happen to Have

A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They’re also dead easy to…

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