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magazine fasteasyfresh 2008 02 asian spinach salad with orange and avocado
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Produced by Bon Appétit with Rao's | This spinach and sausage frittata is a savory solution to all-day eats, using Rao’s Homemade Arrabbiata sauce
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Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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Learn how to make a summery 3-Ingredient Grilled Steak, Pineapple, and Avocado Salad!
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Who says salad is only for the summer? Enjoy these crunchy greens with produce ripe in the wintertime!
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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Put down the phone! Instead of takeout, make this Indian-spiced chickpea and spinach dish for dinner.
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Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.
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Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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Try our raw and roasted chopped salad recipe!
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Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
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Produced by Bon Appétit for Colavita | This flavorful chicken and bread salad featuring Colavita® Olive Oil will become your new go-to dinner. It has everything you're craving and it's easy to make.
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Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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For a refreshing summer salad, all you need is three cool flavors: tomato, watermelon, and feta. Grilling the watermelon adds a deep, savory depth to fruit, giving the whole salad much more flavor than you’d imagine from this simple combination.
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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Produced by Bon Appétit with Swanson® | Anna Stockwell shows us how a few ingredients can build layers of flavor in this quick assemble soup.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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Learn how to make Artichoke-Spinach and Prosciutto Flatbreads with Spicy Honey!
http://www.epicurious.com/recipes/food/views/artichoke-spinach-and-prosciutto-flatbreads-with-spicy-honey
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Camille Becerra, the chef behind New York restaurant Navy, demonstrates how to make a delicious and beautiful parsnip and endive salad. See how easy it is and try it yourself!