When shopping for brussels sprouts, look for small ones that have a bright green color.
This refreshing salad works perfectly as a side dish or an appetizer.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This earthy salad can be served warm or cold.
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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