Author: Todd Davies
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Melissa Roberts
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Author: Michel Del Burgo
Active time: 45 min Start to finish: 45 min
Author: Todd Davies
Author: Rozanne Gold
Author: Rori Trovato
Author: Lidia Matticchio Bastianich
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Author: Mindy Fox
Author: Erika Lenkert
Author: Anthony L. Howell
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez