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Vegan: Beet and Citrus Salad with Pinenut Vinaigrette
Beets get their fair share of criticism from children and adults alike, and it's easy to see why if you, like me, were exposed to the canned variety as a kid. Those things are not easy to like. A freshly roasted beet, on the other hand, is something quite different. Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, they're one of my favorite vegetables to work with. I make some variation of this salad a few times a year and it's one of my wife's favorites. Just like her, it's pretty, colorful, and best served at room temperature.French in a Flash: Paris Mushroom Salad with Lemon, Parsley, and Parmesan
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.Dinner Tonight: Farro and Roasted Pepper Salad
There is nothing especially revelatory about this version from Yotam Ottolenghi's Plenty; no special tricks or hard-to-source ingredients are used. It's just a mess of flavorful items all tossed together in the same bowl.Grocery Girl: Salad Bars Make Me Happy
Go crazy with creamy cubes of tofu, balsamicy chicken, avocado, sweet peppadew peppers, sun-dried tomatoes, crunchy sesame sticks, blue cheese—whatever your heart desires. And since my heart tends to desire everything, I usually end up with a giant, expensive salad.The Secret Ingredient (Avocado): Mémé's Avocado Carpaccio
Less is more in this simple, healthy appetizer of avocado, lemon, olive oil, and fresh green onions and herbs.Serious Salads: Winter Fruit Salad with Pomegranates
This gorgeous winter fruit salad dotted with juicy pomegranate seeds is a welcome relief from all the overindulgence of the holidays. The best part is you can make it ahead: the citrus juice keeps the apple and pear from discoloring (although the pomegranate juice does turn all the fruit slightly pink).Serious Salads: Cumin-Scented French Lentil Salad
A hint of warm, earthy cumin adds depth to this wonderfully crunchy and satisfying lentil salad. Note that the recipe calls for French lentilles du Puy. These dark green lentils are especially good for salads because they're packed with flavor and hold their shape when cooked.The Food Lab Thanksgiving Special: My Favorite Fall Salad
Why do salads get a such a bad rap on Thanksgiving? I know that on turkey day, most of us are in it for the carbs, and there's a lot to be said about stuffing yourself silly with stuffing or getting mashed on potatoes, and there's nothing wrong with that, but here's my theory as to why salad is so often shunned.Weekend Cook and Tell Round Up: Winter Greens
Last week on the Weekend Cook and Tell we asked all of you to tackle a subject that frequently gets left out in the cold come fall and winter: cool weather salads. For this challenge we dubbed Winter Greens we were curious to see how you handled raw vegetables once the bounty of summer veggies has faded. As we had hoped, responses were filled with all sorts of ingenious ideas for kale, squash, apples, beets, and more.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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