Acquire great cooking skills and create delicious appetizers
Broccoli Tahini Pasta Salad is creamy, crunchy, and full of flavor. Tender pasta and crisp broccoli are tossed in a nutty, savory tahini dressing, creating a satisfying, make-ahead dish that’s perfect for lunch, picnics, or a light dinner. Prep time 30 minsCook time 10 minsServes …
The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. Recipe information Ingredients ½ cup extra-virgin olive oil 2 Tbsp. red wine vinegar 1 lb. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and …
Caprese salad (a.k.a. Insalata Caprese or “salad from Capri”) is a classic, crowd-pleasing appetizer, side dish, or light lunch that’s as refreshing as it is easy to prepare. The recipe originated in the 1950s at the Trattoria da Vincenzo for lunchtime regulars they’d simply order a ripe tomato picked off the vine, which would be served with fresh fior di latte (cow’s milk mozzarella, as buffalo weren’t found on Capri).
2 pounds vine-ripened tomatoes (about 4 large), sliced ¼-inch thick
1 pound fresh mozzarella, sliced ¼-inch thick
¼ cup packed fresh basil or arugula leaves, washed well and spun dry
¼ teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
For this classic caprese salad recipe, it’s imperative that you use the freshest ingredients you can get your hands on: Thick slices of tomato (heirloom, please) at the peak of their season and which have never been refrigerated; milky fresh mozzarella cheese; fragrant basil leaves swiped from your backyard or your closest farmers market; and your best bottle of extra-virgin olive oil. Another piece of advice: Keep it simple. Pesto? Save it for another night. Balsamic glaze? No thanks. The vinegar would drown out the delicate flavors of the cheese. Ideally eaten in the shade, overlooking the sea (or, okay, on your patio), this classic Italian summer salad is a balm of a dish on any blistering day.
If your watermelon isn’t very sweet, force it to be savory. And that by adding the peppery bite of radishes and onion and a three-ingredient vinaigrette. With mint strewn all over the juicy fruit, this whole salad ends up being super-refreshing. Recipe information Ingredients Kosher …
Made with the juiciest, tender honey mustard chicken, romaine, strawberries, avocado and corn. And the dressing is perfection! Yield: 4 servingsPrep: 2 hours hours 15 minutes minutesCook: 20 minutes minutes Ingredients Equipment Instructions
A short stint in a hot pan on the stovetop keeps the texture of this calamari salad delightfully tender with just enough bite. Searing the squid rings and tentacles (look for them in the freezer section of your grocer or online) without stirring builds flavor and color, while tossing them around for the second half of the cooking session finishes them quickly.
2 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
1 large garlic clove, grated
½ tsp. Diamond Crystal or ¼ Monton kosher salt, plus more
¼ tsp. freshly ground black pepper
1 small red onion, sliced (about 1 cup)
1½ lb. cleaned squid
⅓ cup Kalamata olives, pitted and halved lengthwise
2 cups cherry tomatoes, halved or quartered if large
2 celery ribs, sliced ¼” on the diagonal
1 cup fresh parsley leaves, loosely packed
Black-eyed peas hold a special significance in the heart of every African-American. Traditionally eaten for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where …