LATEST ARTICLES

Bringing mustard into the fold, this slaw is balanced, deeply flavored, and perfect to pile on a pulled pork sandwich. Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime...
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple beyond the norm. If you want nothing more than heavy, mayo-laden pasta, the ubiquitous deli macaroni salad is for you. This recipe,...
Extra-zesty watermelon, feta, and mint salad. Since the first time I was introduced to it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place (and, no doubt, at many of your places as well), and I've learned...
4. Add 2 tablespoons juice and 1 teaspoon zest from remaining lemon to a large bowl. Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic and mix with a rubber spatula. Keep...
3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest...
1. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat...
I'm all for innovation and wild and crazy ideas, but sometimes it's okay to find a winning formula and stick with it, especially when that time is dinnertime. There's a reason beets and citrus are a staple of winter salads: They go insanely well together....
J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of The Food Lab: Better Home Cooking Through Science (based on of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of...