Author: Maggie Ruggiero
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily...
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.
Author: Julie Mayfield
Spicy Cucumber-Avocado Soup
Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and...
Author: Katherine Sacks
Author: Hubert Keller
Author: Elizabeth Horton de Meza
Author: Leah Koenig
Author: Lourdes Castro
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.
Author: Anna Stockwell
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Author: April Bloomfield
Author: Steven Raichlen
Author: Ian Knauer
Author: Maricel Presilla
Author: Jim Lahey
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
Author: Lisa Ahier
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Author: Janet Fletcher
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...
Author: Katherine Sacks
Author: Susan H. Eastridge
Author: Skye Gyngell
Author: Tom Colicchio
Author: Steven Raichlen