Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Author: Catherine McCord
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Turn any vegetable into an addictive spicy pickle with this simple technique.
Author: Bill Telepan
Author: Ian Knauer
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this Hawaiian-inspired raw salmon recipe.
Author: Andy Baraghani
Author: Samin Nosrat
Author: Chris Morocco
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild...
Author: Paul Grimes
Author: Susie Fishbein
Author: Jill Silverman Hough
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Author: Emily Malone
Author: Jenny Kwak
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Author: Chris Morocco
Preground curry powder can go musty quickly. If your jar isn't fresh, replace it for the sake of these buttery, fast-scrambled eggs.
Author: Ochre Bakery, Detroit, MI
Author: Tracey Seaman
Author: Melissa Roberts
Author: Erika Lenkert
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you'd like for the dressing, but tarragon is a...
Author: Katherine Sacks
Author: Melissa Roberts