Author: Aglaia Kremezi
A Greek Salad is a terrific accompaniment for kebabs.
Author: Steven Satterfield
Author: Bon Appétit Test Kitchen
Author: Anne Stiles Quatrano
Author: Kevin Dundon
Author: Hilary Shevlin Karmilowicz
Author: Dodie Thompson
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Cara Brunetti Hillyard
Author: Tim Cole
Author: Bruce Cost
Author: Wolfgang Puck
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.
Author: Melissa Clark