Author: Melissa Roberts
Author: Ila Walrath
Author: Ian Knauer
Crab Meat Salad from Delish.com is begging to be at your summer picnic.
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Author: Amy Shirley
Author: Gina Marie Miraglia Eriquez
Author: Mary Frances Heck
Author: Ruth A. Matson
Author: April Bloomfield
Author: Anita Hacker
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Lillian Chou
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Irma S. Rombauer
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Eben Freeman
Author: Alex Stratta
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Susan Glickman
Author: David Ruggerio
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox