Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
Author: Cal Peternell, Chez Panisse Restaurant and Café
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
Author: Lynne Aronson
Author: James Beard
Author: Jeanne Thiel Kelley
Author: James Beard
Author: Suzanne Goin
Author: Melissa Roberts
Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.
Author: Claire Saffitz
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Jerry Traunfeld
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Miriyam Glazer
Author: Anna Stockwell
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Author: Suzanne Husseini
Author: Diane Kochilas
Author: Kay Chun
Author: Brenda Langton
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Author: Cheryl Slocum