Backyard BBQ (1)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
After long days of making pastries and rich foods in the SAVEUR test kitchen, our team craves lunches that are bright, flavorful, and not too heavy. This winter salad, put together by intern Farideh Sadeghin, combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.
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