The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
A winter fruit salad recipe with kiwi, orange, pineapple, and a punch of flavor from a dressing of sweet passion fruit juice, ginger, and lime zest. Log In / Sign Up
A cumin and garlic vinaigrette dressing coats fluffy quinoa, sweet corn, and dark spinach for a lovely and refreshing cold salad. This is based off of a salad I had a New Seasons, which, after having a few bites, I
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Sweet potato and pomegranate salad with feta cheese, pepitas, and a light pomegranate dressing. This salad is great as a side dish for any fall or holiday meal!
I've always made some variation of this dish with different types of meat. Usually it was with chicken wings and potatoes. Then it was chicken drumsticks
