The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Author: Todd Davies
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
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Author: Melissa Roberts
Author: Rozanne Gold
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
Active time: 45 min Start to finish: 45 min
Author: Todd Davies
Author: Michel Del Burgo
Author: Erika Lenkert
Author: Anthony L. Howell
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
Author: Rori Trovato
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: Charlie Trotter
Author: Gina Marie Miraglia Eriquez
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.