For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.
We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.
A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?
The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What’s the best way to deal with the bread?
Hold the chicken and other dubious updates. Great Caesar salad is all about making tweaks to the original's pungent, garlicky dressing and crispy croutons. But what tweaks?
There is a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that did not require a bib.
While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?
For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot.
Watery vegetables can ruin even the most well-composed chopped salads. Follow these steps to avoid falling victim to this common pitfall.
Ignore your skillet and turn to the oven if you need to produce several grilled cheese sandwiches simultaneously.
How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice. Begin by quartering the tomatoes.
Could we find a way to make lackluster, out-of-season pears shine in a holiday salad? The secret was sugar and the right cooking technique.
Deli-style shrimp salads are usually rubbery and bland. In order to solve this problem, we first fix the shrimp, then we make the dressing.
We were craving restaurant-style Greek gyros that we could wrap our hands around. There was just one pressing
problem: the meat.