Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Mixed Green Salad with Tarragon Vinaigrette
Author: Mona Talbott
Author: Pam Anderson
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti
Author: Patricia Wells
Author: Bon Appétit Test Kitchen
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Nina Simonds
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: April Bloomfield
Author: Mark Bittman
We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Author: Andy Baraghani
Author: Joel Fuhrman, M.D.
Author: Kemp Minifie
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Alex Jamieson
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez