Cooked hot and fast, thinly sliced brussels sprouts become crisp-tender and lightly wilted, a happy Goldilocks option between roasted and raw. The golden raisin agrodolce is a tangy foil, its sweetness cutting through the sharpness of the brussels sprouts. Make sure your pan is ripping hot so the sprouts have every chance of developing blistered … Read more
This easy spinach salad recipe has range: It is elegant enough for a dinner party, will impress at a potluck, and makes for a quick and satisfying midweek lunch—especially if you give it main dish energy by adding chickpeas, or sliced hard-boiled eggs. If frying sounds fussy, you can make crispy bacon in the oven. … Read more
Step 1 Preheat oven to 425°. Toss 1 lb. precut ½” pieces butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange 4 thick-cut bacon slices on other side. Bake until bacon is lightly browned, … Read more
If you’re looking for a showstopping salad for your holiday table—or just something fresh and crunchy to tack on to a simple roast chicken dinner—stop scrolling! This moody-colored mix of cold-weather stalwarts, like radicchio, cabbage, red onion, and citrus, is equal parts juicy, fresh, and festive. Cara Cara, Valencia, or standard navel oranges will work … Read more
We’ve said it before, and we’ll say it again: Salad is the sleeper hit on any holiday spread, and this crunchy kale and brussels sprouts salad recipe is a shoo-in for annual family favorite. The almonds are toasted in a bit of olive oil, infusing them with extra-savory flavor, while the dressing is made from … Read more
One hot summer evening, my friend Jason and I decided to stay in the AC and watch Werner Herzog’s documentary about the internet. I had gone to the Japanese grocery store earlier that day and had bought ume shiso salt (a salty, tangy, sour-tart MSG sprinkle made from shiso and plum), and he brought over … Read more
Step 1 Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice. Step … Read more
“Black garlic can make nearly anything taste good,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Made by aging regular garlic in a warm environment for a few weeks, the resulting cloves are jammy in texture, jet-black, and slightly sweet, with a deep, almost mushroom-like flavor. Locate black garlic at some specialty … Read more
For dinner, senior commerce writer Emily Farris really only wants one thing: salad. Recently free from an 11-year marriage and the heavy meals it was filled with, Farris is rebuilding her life, starting with this cruciferous bowl of crunchy goodness, greens, and beans. This crunchy salad is built around a base of marinated canned beans … Read more
As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but a good fruit salad involves more than just a chop and a toss. At their best, fruit salads deliver an unexpected combination of color and contrast, … Read more