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