Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
Author: Paul Grimes
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
Author: Marc Murphy
Author: Todd English
Author: Sheila Lukins
Author: Susie Fishbein
Author: Christian Delouvrier
Author: Jeanne Thiel Kelley
Author: Tina Ruggiero
Author: Tony Rosenfeld
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 the pickled onions at least one day ahead.
Author: Molly Stevens
Author: Miriyam Glazer
Author: Bon Appétit Test Kitchen
Author: Carla Lalli Music
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Author: Maria Helm Sinskey
Author: Wolfgang Puck