#pear-salad

#pear-salad

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

Chef Aarón Sánchez stated, "It's actually something that's super inaccurate ... I think it's the destruction of humanity," referring to fried tortilla bowls and their lack of authenticity.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

One lap around the farmers market is enough to inspire spring vegetable recipes that make the most of thick stalks of asparagus, perky pink radishes, purple-streaked spring onions, tender sweet peas, thin-skinned new potatoes, and more.

Soaked and blended, cashews become a stand-in for heavy cream, keeping stuffed shells, soups, pasta sauces, and desserts luxuriously dairy-free. Toasted and roughly chopped, they add crunch to salads, curries, stir-fries, and more. There are so many reasons to love cooking with these seeds-that's right, "cashew nut" is technically a misnomer, since they grow outside the fruit rather than inside a hard shell like true nuts.

This Winter Citrus Salad is absolutely gorgeous and has a variety of incredible winter fruits like pomegranate seeds and tangy citrus fruits! This salad makes a great appetizer, side or main dish. You will love how versatile it can be! Add a beautiful piece of sliced chicken or crispy air fried chickpeas on top to add a little protein and make a full meal out of it. This salad it very customizable as long as there is some citrus on it.

I've been getting requests for a blue cheese dressing recipe ever since I shared these buffalo cauliflower wings a few years ago. After testing and tweaking this one with various ratios of mayo, buttermilk, and sour cream, I'm happy to report that it works perfectly as a dip for wings or veggies. With a little more buttermilk (or regular milk) stirred in, it becomes a flavorful, pourable salad dressing too.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

There's something about those heads of butter lettuce at the store or spring farmer's market: the bright green always looks so enticing! I'm one of those people who can't resist buying them, even if I don't have a plan yet. So here's a simple recipe I created to make it taste amazing: my butter lettuce salad!

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.