facebook share image   twitter share image   pinterest share image   E-Mail share image

Petits Pois à la Française

Author: Nigella Lawson

Beet and Endive Salad

Author: Wuanda Walls

Spanish Frittata with Herby Yogurt and Greens

The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...

Author: David Tamarkin

Blackened Steak Salad

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

Xiao Long Bao (Shanghai Soup Dumplings)

Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.

Author: Anita Lo

Chicory, Bacon, and Poached Egg Salad

Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms

Author: Molly Baz

Avocado and Grapefruit Salad

Author: Dave Kovner

Greek Salad

A Greek Salad is a terrific accompaniment for kebabs.

BLT with Avocado Spread

Author: Tracy Gensler

Spinach with Chickpeas and Fried Eggs

Author: Bon Appétit Test Kitchen

Monte Cristo Sandwiches

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

Layered Taco Salad

Active time: 45 min Start to finish: 45 min

Mixed Greens with Mustard Dressing

Author: Marlena Spieler

Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...

Author: Andrea Bemis