When I spotted a bin full of beautiful purple and green baby kale at the farmers’ market recently, the farmer and I agreed it would make a terrific caesar salad. And it did. Of course, you could use the traditional romaine lettuce, or do a mix of baby lettuces and salad greens like arugula. Don’t be afraid of the anchovy or raw egg — both are essential to caesar dressing. Give this a try while greens are still in their adorable baby stage. Get the recipe!
Of all the recipes in my “Findlay Market Cookbook,” a simple pasta salad is the one I’ve made most often. It starts with orzo (cooked in vegetable stock for flavor), and has the perfect simple dressing and tons of vegetables. What I love most is that it’s so adaptable; here, I’ve swapped vegetables and herbs from the original recipe to make a perfectly seasonal spring pasta salad. Get the recipe!
This recipe is an old favorite, clipped from a Williams-Sonoma catalog a bajillion years ago. We’ve made it for dinner a number of times, and then I hacked it as a salad-in-a-jar, which is perfectly lunch-able. The roast chicken and tart apple play beautifully with the spicy pecan dressing. Get the recipe!
Typically, panzanella is a summertime salad of toasted bread, tomatoes, cucumbers and olives. But here’s a perfectly wintery spin on this Italian favorite, with hearty multigrain bread, roasted butternut squash, walnuts and a kiss of sherry vinaigrette. Perfect with roast chicken or grilled pork. Get the recipe!
I love recipes that do double-duty, like this hearty barley and vegetable salad, which makes a great side dish for roasted chicken tonight and a happy and satisfying lunchtime salad tomorrow. This whole-grain recipe makes a ton, so you can feast on it all week. Get the recipe!
What was your favorite dish to make this year? I’ve compiled my favorite recipes from 2015, from strawberry shrub to overnight oatmeal to the best damn potato salad ever. Get the recipe roundup! And happy wishes for a fantastic new year!
These pretty little Orange Poppy Seed Butter Cookies are totally perfect, petite, delicate and not too sweet. This recipe is the last in this year’s Christmas Cookie-palooza collection — enjoy, and happy holidays to you and yours! Get the recipe!
If you’re making an assortment of Christmas cookies, you’ll want something better-than-chocolate-chip. Like this recipe: easy, slice-and-bake cookies loaded with dried cherries, chocolate, toffee bits and tons of butter. Get the recipe!
These little two-bite Chocolate Raspberry Shortbread Squares are really special and crazy-delicious. I love including a bar cookie in my Christmas cookie assortment, and this recipe is a winner. Get the recipe!
