Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen
Author: Adrian Gaut
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Author: Molly Baz
For all you need to know about addictively crispy chicken skin.
Author: Claire Saffitz
Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the...
Author: Andy Baraghani
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Kerry Conan
Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.
Author: Izabella Wentz PharmD.
This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.
Author: James Syhabout
Author: Roberta Lee, M.D.
Author: Fergus Henderson
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this Hawaiian-inspired raw salmon recipe.
Author: Andy Baraghani
Author: Rick Browne
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
Author: Deb Perelman
Author: Melissa Hamilton
Author: Chuck Hughes
Author: Ian Knauer