Sweet beets are taken to a new level when they are charred and served simply with olive oil and salt.
From tasting menus and refined tostadas to roadside carnitas, take an edible tour through Ensenada, Mexico.
A simple cilantro salad with crunchy snap peas, peanuts, and fried shallots is a delicious bite on its own, but would also be a great topping to sticky rice, fish, or noodles.
For a refreshing appetizer, serve fresh scallops with a bright onion, tomato, and lime juice topping.
Inspired in Spain, this radish and herb salad is best served atop toast with smoked salmon, prosciutto or salty cheeses.
This is a perfect summer salad using ripe stone fruit in the market right now. It is so simple, you can’t mess it up, just be sure to use the best farmer’s market peaches.
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
A beautiful vegetable salad with full-flavored mushrooms, Mexican herbs, and a crunch of Arame popcorn.
A fresh romaine salad with an intense blue cheese is anything but boring. Enjoy with colorful jewels of tomatoes, sopressata, and pepperoncini.
Caramelized citrus slices, like Meyer lemons, add intrigue to a simple green salad with a honey dressing.
Candied vegetables make this salad playful and the star of any tea party food table.