Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: David Burke
Celery juice-all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with...
Author: Anna Stockwell
Author: Alison Roman
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
Author: Molly Stevens
Author: Katy Sparks
Author: Jack Bishop
Author: Roberto Santibañez
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Suzanne Husseini
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Alison Roman
Author: Michael Lomonaco
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich,...
Author: Katherine Sacks
Author: Francine Segan
Author: Michael Sheerin
Author: Miriyam Glazer
Author: Sheila Lukins
Author: Jeanne Thiel Kelley
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Kris Wessel
Author: Christine Hanna
Author: Melissa Roberts
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
Author: Diane Kochilas
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz