To make meal prep a little easier, I often buy pre-made salad kits at the grocery store. My absolute favorite one is dill pickle. The salad itself is pretty simple with lettuce and shaved veggies like ...

Upgrade your salads with homemade dressings that taste brighter, fresher, and more balanced. Read for tips about oils, acids, herbs, and bold add-ins.

In a small bowl, whisk together the vinegar or lemon juice with the mustard powder until powder is dissolved. Whisk in the buttermilk, garlic, and honey until well-combined. Add the herbs and black ...

So here's the thing, spring salad is all about tender greens and veggies that really shine this time of year. From the first bite, you'll notice the mix of crispy green beans and moist sautéed new ...

A Vermont chef explains why making your own salad dressing from scratch is worth the few extra minutes — for better flavor, ...

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

Growing up, I knew summer was on the way not by the school calendar winding down or the warming of the sun, but when my mother would take her bathing suit out of the closet and model it around her ...

Making salad dressings from scratch, versus buying bottles from the store, is a quick but impactful dinner upgrade.

Place the ricotta in fine sieve lined with cheesecloth over a bowl and allow to drain for about 30 minutes. Transfer the drained ricotta to a bowl and add the scallions, dill, chives, sea salt and ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Kickstart slaw season with this crunchy cabbage salad! Toss the cool-season veggie with nutty toasted ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...