Indholdsfortegnelse for Issue 2 2023 i Delish Quarterly

WHEN I WAS FIRST STARTING OUT IN MY MEDIA CAREER, I wrote a piece for a major women’s magazine, a collection of tests that would (somewhat ridiculously) determine all sorts of things: if you were difficult, open-minded, annoying to your friends, happy in your job, etc. (One of the questions—Which bathroom stall do you usually choose?—could supposedly tell you if you were passive or aggressive in life. LMAO.) I would then go on to work at a major teen magazine, where quizzes were basically a way of life. It wasn’t until I started my career in food media that quizzes fell to the wayside. UNTIL NOW. There are so many amazing salads and bowls in this issue, I worried they might all seem to blur together if you weren’t paying…

SERVES 4 TO 6 45 MIN DRESSING ½ c. full-fat Greek yogurt1 clove garlic, finely chopped3 tbsp. extra-virgin olive oil1 tbsp. chopped fresh dill½ tsp. finely grated lemon zest2 tbsp. fresh lemon juice Kosher salt Freshly ground black pepper SALAD 2 large heads romaine, chopped4 hard-boiled eggs, peeled, quartered2 c. homemade or store-bought croutons1 c. thinly sliced red or watermelon radishes1 avocado, sliced4 oz. snap peas, trimmed, halved lengthwise Kosher salt Freshly ground black pepper 1. Dressing: In a medium bowl, whisk yogurt, garlic, oil, dill, lemon zest, and lemon juice. Add water 1 tbsp. at a time until desired consistency is reached; season with salt and pepper. 2. Salad: On a platter, arrange lettuce in an even layer. Add rows of eggs, croutons, radishes, avocado, and peas. Drizzle with…

SERVES 2 TO 4 1 HR 10 MIN ¼ c. coconut milk¼ c. vegan mayonnaise1 tbsp. chopped fresh parsley1 tbsp. sliced chives2 tsp. chopped fresh dill½ tsp. garlic powder¼ tsp. onion powder Pinch of cayenne pepper Kosher salt Freshly ground black pepper1 large sweet potato, cut into ¼" half-moons1 tbsp. plus 2 tsp. extra-virgin olive oil, divided1½ tsp. chili powder, divided1 (15-oz.) can chickpeas, drained, rinsed1 large bunch curly kale, stems removed, coarsely chopped Thinly sliced avocado and shaved vegan Parmesan, for serving 1. In a small bowl, whisk milk and mayonnaise. Stir in parsley, chives, dill, garlic powder, onion powder, and cayenne; season with salt and black pepper. Refrigerate until ready to use. 2. Preheat oven to 400°. On a large baking sheet, drizzle potatoes with 1 tbsp. oil;…

SERVES 4 TO 6 1 HR 2 large eggs Kosher salt Freshly ground black pepper2 c. panko bread crumbs1 (10-oz.) log goat cheese½ c. (or more) vegetable oil Flaky sea salt⅓ c. extra-virgin olive oil1 clove garlic, finely chopped Juice of ½ lemon2 tbsp. red wine vinegar2 tsp. honey4 c. packed arugula or baby spinach1 c. halved cherry tomatoes1 small Persian cucumber, sliced¼ small red onion, thinly sliced 1. In a shallow bowl, beat eggs to blend; season with kosher salt and pepper. Place panko in another shallow bowl. 2. Slice cheese ¼" thick. Working one at a time, place a slice in eggs and turn to coat. Place in panko and gently press to adhere. Arrange on a baking sheet. If cheese starts to get too soft to work…

SERVES 4 TO 6 30 MIN ½ small red onion, thinly sliced3 c. (½"-cubed) watermelon2 c. cooked quinoa, cooled1 c. (½"-cubed) cucumber½ c. crumbled feta½ c. fresh mint leaves, torn¼ c. balsamic glaze Kosher salt In a large bowl, toss onion, watermelon, quinoa, cucumber, feta, mint, and balsamic glaze to combine, reserving some feta, mint, and balsamic glaze for serving; season with salt. Top with reserved feta, mint, and balsamic glaze before serving.…

SERVES 4 2 HR 25 MIN ½ c. fine bulgur wheat Kosher salt3 scallions, thinly sliced1½ c. chopped fresh parsley1 c. chopped tomatoes½ c. chopped fresh mint¼ c. extra-virgin olive oil3 tbsp. fresh lemon juice Pinch of crushed red pepper flakes (optional) 1. Place bulgur in a large heatproof bowl and cover with 1 c. boiling water; season with salt and stir to combine. Let sit, undisturbed, until water is absorbed, about 10 minutes. If there’s any excess water, drain bulgur, then return to bowl. Cover with plastic wrap and refrigerate until cool, about 15 minutes. 2. Add scallions, parsley, tomatoes, mint, oil, and lemon juice to bowl with bulgur and stir to combine; season with salt and red pepper (if using). Refrigerate to let flavors meld, at least 2…

SERVES 6 50 MIN 2 lb. baby Yukon Gold potatoes, halved crosswise Kosher salt½ c. extra-virgin olive oil¼ c. red wine vinegar1 clove garlic, finely grated1 heaping tsp. Dijon mustard1 tsp. Italian seasoning Freshly ground black pepper½ small red onion, thinly sliced1 (12-oz.) jar marinated quartered artichoke hearts, drained4 oz. bocconcini, halved1 (3.8-oz.) jar sliced black olives2 c. cherry tomatoes, halved1 c. chopped soppressata or pepperoni1 small handful fresh basil, chopped1 small handful fresh parsley, chopped 1. In a large pot, cover potatoes with water; generously season with salt. Bring to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. 2. Meanwhile, in a large bowl, whisk oil, vinegar, garlic, mustard, Italian seasoning, 1 tsp. salt and ¼ tsp. pepper. 3. Drain potatoes,…

SERVES 6 35 MIN Kosher salt8 oz. orzo2 tbsp. fresh lemon juice½ tsp. Dijon mustard¼ c. extra-virgin olive oil¼ c. finely chopped red onion2 tbsp. chopped fresh dill, plus more for serving Freshly ground black pepper3 Persian cucumbers, sliced into thin half-moons1 (15.5-oz.) can chickpeas, drained, rinsed2 c. cherry tomatoes, halved½ c. pitted Kalamata olives, halved1 c. crumbled feta (about 4 oz.) 1. In a large pot of boiling salted water, cook orzo according to package directions until al dente. Drain. 2. In a large bowl, whisk lemon juice and mustard. While whisking, slowly add oil until combined. Stir in onion and dill; season with salt and pepper. 3. Add orzo, cucumbers, chickpeas, tomatoes, and olives to dressing and toss to coat. Fold in feta. Top with dill.…

SERVES 6 TO 8 40 MIN Kosher salt16 oz. fusilli8 oz. bocconcini, halved4 oz. sliced salami, quartered1 c. cherry tomatoes, halved1 c. chopped artichoke hearts½ c. sliced pitted black olives⅓ c. extra-virgin olive oil1 clove garlic, finely chopped2 tbsp. red wine vinegar1 tbsp. chopped fresh parsley2 tsp. Italian seasoning Pinch of crushed red pepper flakes Freshly ground black pepper 1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and transfer to a large bowl. 2. Add bocconcini, salami, tomatoes, artichokes, and olives; toss to combine. 3. In a jar, combine oil, garlic, vinegar, parsley, Italian seasoning, and red pepper; season with salt and black pepper. Secure with a lid and shake until emulsified. Pour dressing over pasta salad and toss…

SERVES 4 25 MIN 1 lb. large shrimp, tails removed, peeled, deveined1½ tsp. ground cumin1 tsp. garlic powder1 tsp. paprika½ tsp. onion powder Kosher salt Freshly ground black pepper2 tbsp. extra-virgin olive oil, divided1 red bell pepper, seeds and ribs removed, finely chopped1 c. fire-roasted corn kernels2 tbsp. chopped fresh cilantro, plus more for serving Juice of 1 lime, divided2 c. cooked brown rice1 avocado, thinly sliced 1. In a large bowl, toss shrimp, cumin, garlic powder, paprika, and onion powder; season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp. oil. Cook shrimp until opaque and charred, about 2 minutes per side. 2. In a medium bowl, combine bell pepper, corn, and cilantro. Stir in half of lime juice and remaining 1 tbsp. oil.…

SERVES 4 1 HR 40 MIN CHIMICHURRI MARINADE ¾ c. packed fresh cilantro¾ c. packed fresh parsley¼ c. extra-virgin olive oil2 cloves garlic, peeled3 tbsp. red wine vinegar1 tbsp. fresh lime juice1½ tsp. kosher saltFreshly ground black pepperPinch of crushed red pepper flakes1 lb. flank steak CREAMY JALAPEÑO SAUCE 1 jalapeño, stem and seeds removed½ medium avocado½ c. sour cream¼ c. packed fresh cilantro1 clove garlic3 tbsp. fresh lime juiceKosher saltFreshly ground black pepper BOWLS Kosher salt1 c. whole-grain farro, rinsed1 c. corn kernels, thawed if frozen1 (15-oz.) can black beans, drained, rinsed4 c. packed arugula1 c. halved cherry tomatoesChopped avocado and crumbled feta, for serving 1. Chimichurri Marinade: In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few grinds of black pepper, and red…

SERVES 4 35 MIN 2 scallions, thinly sliced, plus more for serving¼ c. reduced-sodium soy sauce2 tsp. toasted sesame oil2 tsp. unseasoned rice vinegar1 tsp. finely grated peeled ginger1 tsp. toasted sesame seeds, plus more for serving Pinch of crushed red pepper flakes1 lb. sushi-grade ahi, cut into bite-size piecesCooked sushi rice, sliced avocado, sliced cucumber, edamame, shredded carrots, and sliced radishes, for serving 1. In a large bowl, whisk scallions, soy sauce, oil, vinegar, ginger, sesame seeds, and red pepper. Add tuna and toss to coat. Refrigerate at least 15 minutes or up to 1 hour. 2. Divide rice among bowls. Top with tuna mixture and desired toppings. Sprinkle with scallions and sesame seeds.…

SERVES 4 30 MIN DRESSING 4 cloves garlic, peeled, smashed½ c. extra-virgin olive oil⅓ c. balsamic vinegar½ tsp. granulated sugar½ tsp. kosher salt¼ tsp. ground black pepper SALAD 1 red onion, cut into ½" slices1 tsp. extra-virgin olive oilKosher salt1¼ lb. boneless ribeye steakFreshly ground black pepper5 oz. baby arugula1 avocado, sliced1 c. cherry tomatoes, halved4 oz. blue cheese, crumbledTorn fresh basil leaves, for serving 1. Dressing: In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes. Let cool slightly. 2. Transfer garlic and oil to a blender. Add vinegar, sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use. 3. Salad: Prepare a grill for medium-high heat.…

SERVES 35 MIN 1 lb. ground beefKosher saltFreshly ground black pepper2 tbsp. taco seasoning2 tbsp. tomato paste Vegetable oil, for frying2 corn tortillas, cut into ¼" strips2 heads romaine, chopped2½ c. cherry tomatoes, halved1 (15-oz.) can black beans, drained, rinsed1 c. shredded cheddar½ c. pico de galloSour cream and chopped fresh cilantro, for serving 1. In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tbsp. water. Continue to cook, stirring frequently, until beef is browned and cooked through, about 5 minutes. 2. Into a large skillet, pour oil to a depth of about ½". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden…

SERVES 6 20 MIN 1 small clove garlic, grated2 tbsp. fresh lime juice2 tbsp. smooth peanut butter4 tsp. coconut sugar2 tsp. reduced-sodium soy sauce1 tsp. finely grated peeled ginger¾ tsp. fish sauce½ tsp. toasted sesame oil2 c. shredded green cabbage2 c. shredded red cabbage1 large carrot, shredded1 small serrano chile, thinly sliced½ c. coarsely chopped roasted salted cashews¼ c. chopped fresh cilantro2 tbsp. chopped fresh basil 1. In a large bowl, whisk garlic, lime juice, peanut butter, coconut sugar, soy sauce, ginger, fish sauce, and oil. 2. Add green cabbage, red cabbage, carrot, chile, cashews, cilantro, and basil and toss to combine.…

SERVES 4 50 MIN 3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into ½" rounds1 shallot, finely chopped Flaky sea salt Freshly ground black pepper2 tbsp. extra-virgin olive oil2 tbsp. red wine vinegar⅓ c. panko bread crumbs2 (4-oz.) balls burrata, drained, room temperature1 tbsp. fresh basil leaves1 tbsp. sliced chivesCrusty bread, for serving 1. On a baking sheet, toss tomatoes and shallot; season with 1 tsp. salt and 1 tsp. pepper. Drizzle oil and vinegar over and toss again to coat. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.  2. Meanwhile, in a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl. 3. Layer tomatoes on a large platter. Spoon…

CREAMY CHICKPEA SALAD 1. In a large bowl, whisk ½ c. plain Greek yogurt, 1 finely chopped clove garlic, 3 tbsp. chopped fresh dill, 3 tbsp. extra-virgin olive oil, 1 tbsp. fresh lemon juice, ½ tsp. kosher salt, and ¼ tsp. freshly ground black pepper until smooth. 2. Add 2 (15-oz.) cans drained, rinsed chickpeas, 1 sliced small yellow bell pepper, ½ sliced small red onion, ½ c. chopped English cucumber, 1 c. halved grape tomatoes, ¾ c. crumbled feta, ½ c. pitted, halved Kalamata olives, and ½ tsp. kosher salt; toss to coat. 3. Top with more crumbled feta and chopped fresh dill.…

SERVES 6 To 8 25 MIN 5 c. shredded green cabbage (about ⅔ medium head)2 c. shredded purple cabbage (about ¼ medium head)2 c. shredded carrots (about 4 medium)1½ tsp. kosher salt1 clove garlic, finely chopped2 tbsp. apple cider vinegar2 tbsp. Dijon mustard2 tbsp. extra-virgin olive oil2 tbsp. pure maple syrup¾ tsp. freshly ground black pepper1 scallion, thinly sliced½ tsp. celery seed1 tbsp. toasted sesame seeds (optional)1 tbsp. poppy seeds (optional) 1. In a large bowl, toss green and purple cabbages, carrots, and salt to combine. 2. In a medium bowl, whisk garlic, vinegar, mustard, oil, syrup, and pepper until smooth. Stir in scallion, celery seed, and sesame and poppy seeds (if using). 3. Add dressing to cabbage mixture and toss to combine.…

SERVES 4 20 MIN SALAD 1 cucumber, thinly sliced into half-moons½ red onion, thinly sliced2½ c. cherry tomatoes, halved1 c. halved pitted Kalamata olives6 oz. feta, cut into ½" cubes DRESSING Juice of ½ lemon2 tbsp. red wine vinegar1 tsp. dried oregano Kosher salt Freshly ground black pepper¼ c. extra-virgin olive oil 1. Salad: In a large bowl, combine cucumber, onion, tomatoes, and olives. Gently fold in feta. 2. Dressing: In a small bowl, combine lemon juice, vinegar, and oregano; season with salt and pepper. While whisking, slowly add oil until emulsified. 3. Drizzle dressing over salad; gently toss to combine.…

PANERA-INSPIRED STRAWBERRY POPPYSEED SALAD SERVES 4 30 MIN 2 boneless, skinless chicken breasts1 tsp. sodium-free lemon pepper Kosher salt2 tbsp. distilled white vinegar½ tsp. finely grated orange zest1 tbsp. fresh orange juice1 tsp. Dijon mustard1 tsp. poppy seeds¾ tsp. granulated sugar½ tsp dried minced onions⅓ c. vegetable oil1 medium head romaine (about 10 oz.), chopped1 (11-oz.) can mandarin oranges in light syrup, drained¾ c. pineapple chunks¾ c. quartered strawberries½ c. blueberries⅓ c. toasted pecans, chopped 1. Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces; season all over with lemon pepper and ¾ tsp. salt. 2. Grill chicken, turning occasionally, until golden brown and just…

SERVES 4 1 HR 25 MIN THAI CHILI VINAIGRETTE 3 tbsp. Thai sweet chili sauce3 tbsp. unseasoned rice vinegar1½ tsp. fresh lime juice½ tsp. kosher salt PEANUT SAUCE 1 clove garlic, grated3 tbsp. creamy peanut butter2 tbsp. fresh lime juice2 tbsp. reduced-sodium soy sauce1 tbsp. Thai sweet chili sauce2 tsp. grated peeled ginger1 tsp. toasted sesame oil SALAD 1 tsp. neutral oil2 medium carrots, cut into ½" pieces1 red bell pepper, seeds and ribs removed, cut into ½" pieces1 tsp. kosher salt, plus more1 c. frozen shelled edamame, thawed, patted dry1 large head romaine, chopped½ c. fresh cilantro leaves1 lb. cooked chicken breasts, sliced½ c. wonton strips¼ c. sliced toasted almonds 1. Thai Chili Vinaigrette: In a small bowl, whisk chili sauce, vinegar, lime juice, and salt. Refrigerate until ready…

SERVES 4 20 MIN 2 tbsp. fresh lemon juice½ tsp. Dijon mustard¼ c. extra-virgin olive oil Kosher salt Freshly ground black pepper2 cooked rotisserie chicken breasts, cut into ½" pieces¼ small red onion, thinly sliced5 c. packed baby spinach (about 5 oz.)2 c. thinly sliced strawberries¾ c. chopped toasted pecans, divided5 oz. feta, crumbled 1. In a large bowl, whisk lemon juice and mustard until combined. While whisking, slowly add oil until smooth and emulsified; season with salt and pepper. 2. Add chicken, onion, spinach, strawberries, and ½ c. pecans and toss to combine. 3. Divide salad among plates. Top with feta and remaining ¼ c. pecans.…

SERVES 20 MIN 1 large egg yolk (pasteurized optional)1 clove garlic, chopped2 tbsp. grated Parmesan1 tbsp. white balsamic vinegar½ tsp. finely chopped anchovies (from about 1 anchovy fillet)⅛ tsp. freshly ground black pepper3 tbsp. fresh lemon juice, divided¼ tsp. kosher salt, plus more¼ c. canola or other neutral oil¼ c. extra-virgin olive oil1 large bunch curly kale, stems removed, sliced into ribbons¼ c. chopped toasted pistachios¼ c. finely grated Pecorino1 tbsp. toasted bread crumbs 1. In a blender, blend egg yolk, garlic, Parmesan, vinegar, anchovy, pepper, 2 tbsp. lemon juice, ¼ tsp. salt, and 2 tbsp. water on medium until creamy and smooth. Reduce speed to low and stream in canola oil and olive oil until emulsified and incorporated. 2. In a large bowl, combine kale, a pinch of salt,…

The trick to making Melissa Ben-Ishay’s stunning farmers’ market salad is blending fresh corn kernels into the dressing. YOU MAY KNOW ME from my bite-size cupcakes at Baked by Melissa, but chances are you’ve also seen my viral salads on TikTok. When I dream up new salad recipes, I pack in as many nourishing ingredients as I can, so every bite has the perfect ratio of flavors (just like my cupcakes!). My favorite place to get salad inspiration? The farmers’ market. Once the farmers’ markets are packed with summer vegetables, there’s nowhere I’d rather be. My office in New York City is just a few blocks from the beloved Union Square Greenmarket; weekends are reserved for family runs to the one closest to home. I like to walk from stand…

SERVES 6 20 MIN DRESSING 1 large bunch cilantro, coarsely chopped1 clove garlic, peeled¼ c. fresh lime juice½ tsp. honey½ c. extra-virgin olive oil Pinch of ground cumin (optional) Kosher salt Freshly ground black pepper SALAD 1 (12-oz.) bunch lacinato kale, chopped or torn into small pieces Kosher salt¼ head green cabbage, chopped3 Persian or Kirby cucumbers, finely chopped2 stalks celery, finely chopped1 Granny Smith apple, finely chopped3 scallions, thinly sliced⅓ c. cup roasted, unsalted peanuts, coarsely chopped⅓ c. cup roasted, unsalted seeds, such as sunflower or pumpkin3 oz. feta, crumbled 1. Dressing: In a food processor or blender, blend cilantro, garlic, lime juice, and honey until cilantro is finely chopped. With the motor running, slowly stream in oil until desired consistency is reached. Add cumin (if using); season with…

SERVES 4 50 MIN 1 c. quinoa2 c. chopped sweet potatoes (about 2)1 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper4 large eggs2 c. baby spinach Everything bagel seasoning, for serving (optional)2 small avocados, coarsely chopped¼ c. crumbled goat cheese 1. In a medium saucepan over medium-high heat, bring quinoa and 2 c. water to a boil. Reduce heat to medium and simmer, covered, until water is mostly absorbed, 15 to 20 minutes. Let sit, covered, 5 minutes. Fluff with a fork. 2. Meanwhile, preheat oven to 425°. On a large baking sheet, toss potatoes and oil; season with salt and pepper. Roast until tender, 20 to 22 minutes. Let cool. 3. Place eggs in a small pot and cover with 1" cold water. Bring water to a…

SERVES 6 45 MIN 1½ lb. gold creamer potatoes, halved Kosher salt6 oz. extra-thick cut bacon, cut into½" pieces½ c. sour cream¼ c. mayonnaise2 tbsp. apple cider vinegar½ tsp. smoked paprika Freshly ground black pepper3 scallions, sliced, green parts from1 scallion reserved for serving2 cloves garlic, chopped¼ c. chopped fresh parsley, divided¾ c. shredded cheddar 1. In a large pot, cover potatoes with water; generously season with salt. Bring to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and return to pot; season with ¼ tsp. salt. 2. Meanwhile, in a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate. 3. In a large bowl, whisk sour cream, mayonnaise, vinegar,…

SERVES 8 30 MIN Kosher salt16 oz. penne1 tbsp. extra-virgin olive oil2 boneless, skinless chicken breasts1 tsp. garlic powder1 tsp. Italian seasoning2 c. chopped romaine1 c. halved grape tomatoes½ c. croutons½ c. shaved Parmesan⅔ c. homemade or store-bought Caesar dressing Juice of ½ lemon1 tbsp. chopped fresh parsley Freshly ground black pepper 1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and transfer to a large bowl. 2. Meanwhile, in a large skillet over medium heat, heat oil. Season chicken on both sides with garlic powder, Italian seasoning, and salt. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board and let rest 10…

SERVES 4 TO 6 2 HR 30 MIN Kosher salt½ lb. elbow pasta1 c. mayonnaise1 tbsp. apple cider vinegar1 tsp. granulated sugar¼ tsp. ground black pepper1 medium yellow onion, grated (about ½ c.)2 medium carrots, shredded (about ½ c.)2 stalks celery, finely chopped (about ½ c.) 1. In a large pot of boiling salted water, cook pasta about 2 minutes more than package directions. Drain. 2. Meanwhile, in a large bowl, whisk mayonnaise, vinegar, sugar, pepper, and ½ tsp. salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight. 3. Let sit at room temperature 20 minutes before serving.…

SERVES 4 1 HR CHICKEN 1 c. buffalo sauce Juice of 1 lime2 tbsp. honey1 tsp. garlic powder½ tsp. onion powder Kosher salt Freshly ground black pepper1½ lb. boneless, skinless chicken breasts1 tbsp. neutral oil RANCH DRESSING ½ c. buttermilk½ c. mayonnaise½ c. sour cream2 cloves garlic, finely chopped¼ c. chopped fresh parsley2 tbsp. chopped fresh dill2 tbsp. sliced chives1½ tsp. kosher salt½ tsp. freshly ground black pepper½ tsp. onion powder Pinch of cayenne pepper SALAD 2 stalks celery, sliced1 carrot, cut into matchsticks1 Persian cucumber, cut into half-moons1 avocado, sliced½ red onion, thinly sliced4 c. chopped romaine2 c. baby spinach1 c. halved cherry tomatoes¾ c. blue cheese crumbles 1. Chicken: In a large bowl, combine buffalo sauce, lime juice, honey, garlic powder, and onion powder; season with salt and…

SERVES 4 30 MIN ¼ c. fresh lime juice3 tbsp. extra-virgin olive oil2 tbsp. chopped fresh cilantro1 tbsp. finely chopped jalapeño2 tsp. honey Kosher salt Freshly ground black pepper2 boneless, skinless chicken breasts, poached, cut into bite-size pieces2 avocados, cubed1 small mango, cubed¼ red onion, thinly sliced1 c. grape tomatoes, quartered½ c. fresh or thawed frozen corn 1. In a large bowl, whisk lime juice, oil, cilantro, jalapeño, and honey; season with salt and pepper. 2. Add chicken, avocado, mango, onion, tomatoes, and corn. Gently toss to coat; season with salt and pepper.…

SERVES 4 TO 6 45 MIN 3 tbsp. balsamic vinegar1 tbsp. pure maple syrup1 tsp. Dijon mustardKosher salt½ c. extra-virgin olive oil2 boneless, skinless chicken breasts (about 1 lb. total)¾ tsp. Italian seasoningFreshly ground black pepper2 heads romaine, thinly sliced2 small or 1 large avocado, halved, thinly sliced1 (12-oz.) container bocconcini, drained, halved or quartered1 c. cherry or grape tomatoes, halved½ c. packed fresh basil leaves, torn 1. In a medium bowl, whisk vinegar, syrup, mustard, and ¾ tsp. salt. While whisking, slowly pour in oil until smooth and emulsified. 2. Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces. Transfer to a large bowl; season with Italian seasoning, ¾ tsp. salt, and ¼ tsp. pepper. Pour ¼ c. dressing over chicken;…

SERVES 20 MIN ½ c. white balsamic vinegar2 tsp. finely grated lemon zest1 tsp. Dijon mustard½ tsp. kosher salt1 c. extra-virgin olive oil½ c. finely chopped shallots4 medium yellow peaches, halved lengthwise, sliced ¼" thick4 Persian cucumbers, sliced¼" thick2 c. fresh blueberries2 tbsp. thinly sliced fresh basil¾ c. crumbled fetaFreshly ground black pepper 1. In a large bowl, whisk vinegar, lemon zest, mustard, and salt. While whisking, slowly add oil until smooth and emulsified. Add shallots and whisk to combine. 2. Add peaches, cucumbers, blueberries, and basil and toss to combine. Top with feta; season with pepper.…

SERVES 2 TO 4 25 MIN ½ medium shallot, finely chopped3 tbsp. extra-virgin olive oil2 tbsp. fresh lemon juice1 tsp. za’atar or dried oregano Kosher salt Freshly ground black pepper2 medium bulbs fennel, halved, thinly sliced, fronds reserved1 medium grapefruit, peeled, cut into segments⅓ c. coarsely chopped or torn pitted Kalamata olives (about 15)2 oz. goat cheese, crumbled2 tbsp. toasted pine nuts 1. In a large bowl, whisk shallot, oil, lemon juice, and za’atar until combined; season with salt and pepper. 2. Add fennel and toss to coat with dressing. Top with grapefruit, olives, goat cheese, and pine nuts. Garnish with fennel fronds.…

SERVES 6 TO 8 40 MIN ½ small red onion, halved lengthwise, thinly sliced2 lb. Persian or English cucumbers2¼ tsp. (or more) kosher salt, divided2 tbsp. extra-virgin olive oil1 tbsp. apple cider vinegar1 tbsp. fresh lemon juice1 tbsp. whole-grain mustard1 tsp. honey¼ tsp. crushed red pepper flakes (optional)¼ tsp. freshly ground black pepper⅓ c. chopped fresh dill¼ c. thinly sliced chives 1. Place onions in a small bowl of ice water; let soak 15 minutes. 2. Meanwhile, slice cucumbers into ¼" rounds. Transfer to a salad spinner or colander set over a bowl; toss with 2 tsp. salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes. 3. In another small bowl, whisk oil, vinegar, lemon juice, mustard, honey, red pepper (if using), black pepper, and ¼…

SERVES 10 MIN ¼ c. extra-virgin olive oil Juice of 1 lemon¼ tsp. ground cumin Kosher salt Freshly ground black pepper3 avocados, cut into ½" pieces2 Persian or English cucumbers, sliced into half-moons1 jalapeño, finely chopped (optional)2½ c. cherry tomatoes, halved½ c. fresh or thawed frozen corn2 tbsp. chopped fresh cilantro 1. In a small bowl, whisk oil, lemon juice, and cumin; season with salt and pepper. 2. In a large bowl, combine avocados, cucumbers, jalapeño (if using), tomatoes, corn, and cilantro. Add dressing and gently toss to combine.…

SERVES 4 3 HR 50 MIN FAJITA-MARINATED CHICKEN ¼ c. neutral oil3 tbsp. fresh lime juice1 tsp. chili powder½ tsp. garlic powder½ tsp. ground cumin½ tsp. kosher salt¼ tsp. paprika1 lb. boneless, skinless chicken breasts CITRUS-BALSAMIC VINAIGRETTE 3 tbsp. balsamic vinegar2 tbsp. fresh orange juice1 tbsp. Dijon mustard½ tsp. kosher salt¼ c. neutral oil CORN & BLACK BEAN SALSA ¼ red onion, cut into ¼" pieces¼ red bell pepper, seeds and ribs removed, cut into ¼" pieces½ c. cooked black beans½ c. frozen corn kernels, thawed2 tbsp. chopped fresh cilantro2 tbsp. fresh lime juice1 tsp. kosher salt QUESADILLAS 4 (8") flour tortillas4 tsp. unsalted butter, divided1½ oz. cheddar, shredded (about ⅓ c.), divided1½ oz. Monterey Jack, shredded (about ⅓ c.), divided SALAD 1 large head romaine, sliced1 c. chopped tomatoes½…

SERVES 4 2 HR 15 MIN 2 c. (or more) extra-virgin olive oil1½ c. cloves garlic (18 to 20 cloves)1 large egg yolk½ tsp. kosher salt, plus more½ c. buttermilk3 tbsp. fresh lemon juice¼ c. blue cheese, crumbled, plus more for serving1 tbsp. chopped fresh dill, plus more for serving1½ tsp. sliced chives, plus more for serving Freshly ground black pepper8 slices thick-cut bacon, cut into ½" pieces1 head iceberg lettuce2 tomatoes, finely chopped 1. In a small saucepan, combine oil and garlic; if cloves aren’t fully covered, add more oil. Heat over medium-high heat until oil comes to a bare simmer. Reduce heat to low; cook until garlic is softened and golden brown, 1½ to 2 hours. 2. In a medium bowl, whisk egg yolk, salt, and 2 cloves…

SERVES 4 1 HR 15 MIN 6 medium beets, scrubbed½ c. extra-virgin olive oil¼ c. balsamic vinegar1 tbsp. pure maple syrup2 tsp. Dijon mustard Kosher salt Freshly ground black pepper6 c. arugula1 avocado, sliced4 oz. goat cheese, crumbled½ c. chopped toasted walnuts 1. Preheat oven to 400°. Wrap each beet in foil and arrange on a baking sheet. Roast until tender (insert a fork or knife through foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges. 2. Meanwhile, in a jar, combine oil, vinegar, syrup, and mustard. Seal jar and shake until well combined; season with salt and pepper. 3. In a large bowl, lightly drizzle arugula with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Gently toss, adding…

SERVES 4 1 HR 10 MIN 2 c. low-sodium vegetable broth1 c. whole-grain farro, rinsed1½ tsp. kosher salt, plus more1 bay leaf1 large shallot, very thinly sliced⅓ c. extra-virgin olive oil3 tbsp. apple cider vinegar1 tbsp. Dijon mustard2 tsp. honey Freshly ground black pepper1 green apple, cored, chopped2 c. lightly packed arugula½ c. shaved Parmesan¼ c. chopped fresh basil¼ c. toasted pecans, coarsely chopped2 tbsp. chopped fresh parsley 1. In a medium saucepan over medium-high heat, bring broth, farro, salt, and bay leaf to a boil. Reduce heat to medium and simmer, stirring occasionally, until farro is tender and no liquid remains, about 30 minutes. Let cool; discard bay leaf. 2. Meanwhile, in a small saucepan over medium heat, cook shallots in oil until oil begins to bubble, about 5…

SERVES 6 TO 8 30 MIN 1 ½ c. low-sodium chicken or vegetable broth1 c. couscous¼ tsp. crushed red pepper flakes Kosher salt3 tbsp. extra-virgin olive oil1 tsp. finely grated lemon zest2 tbsp. fresh lemon juice1 tsp. Dijon mustard1 (15-oz.) can chickpeas, drained, rinsed½ English cucumber, quartered lengthwise, finely chopped½ large red bell pepper, seeds and ribs removed, finely chopped½ c. crumbled feta½ c. drained sun-dried tomatoes in oil, finely chopped½ c. packed fresh mint leaves, coarsely chopped½ c. toasted sliced almonds¼ c. finely chopped red onion 1. In a medium saucepan over medium-high heat, bring broth to a boil. Stir in couscous, red pepper flakes, and ¼ tsp. salt, then cover and remove from heat. Let sit, covered, 10 minutes. Fluff with a fork and transfer to a medium…

COWBOY PASTA SALAD SERVES 8 25 MIN Kosher salt16 oz. farfalle1 lb. ground beef2 tsp. taco seasoning mix Freshly ground black pepper⅓ c. extra-virgin olive oil3 tbsp. fresh lime juice½ tsp. ground cumin1 (15-oz.) can black beans, drained, rinsed1 (15-oz.) can corn, drained2 c. halved cherry tomatoes2 c. shredded cheddar4 scallions, thinly sliced 1. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and transfer to a large bowl. 2. Meanwhile, season beef with taco seasoning, salt, and pepper. In a large skillet over medium-high heat, cook beef, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat. 3. In a small bowl or liquid measuring cup, whisk oil, lime juice, and cumin; season…

SERVES 6 45 MIN 2 tbsp. extra-virgin olive oil2 tbsp. unseasoned rice vinegar1 tbsp. honey1 tbsp. reduced-sodium soy sauce1 tbsp. toasted sesame oil Kosher salt Freshly ground black pepper¼ head green cabbage, thinly sliced (about 2 c.)¼ head red cabbage, thinly sliced (about 2 c.)5 scallions, thinly sliced1 large carrot, shaved into ribbons with a vegetable peeler1 tbsp. toasted sesame seeds, plus more for serving2 (3-oz.) packets ramen noodles½ c. chopped raw almonds1 (11-oz.) can mandarin oranges, drained1 avocado, chopped 1. In a large bowl, whisk olive oil, vinegar, honey, soy sauce, and sesame oil; season with salt and pepper. 2. Add green and red cabbages, scallions, carrot, and sesame seeds. Refrigerate at least 20 minutes or up to 4 hours, tossing occasionally. 3. Meanwhile, place a rack in center…

SERVES 4 1 HR SALMON 1 lb. salmonKosher saltFreshly ground black pepperPinch of crushed red pepper flakes1 clove garlicJuice of ½ lemon1 tbsp. chopped fresh dill1 tbsp. extra-virgin olive oil DRESSING ½ c. plain Greek yogurt2 tbsp. tahiniJuice of ½ lemonKosher saltFreshly ground black pepper SALAD 1 head romaine, chopped5 oz. baby spinach1 Persian cucumber, sliced1 red bell pepper, seeds and ribs removed, sliced1 c. cherry tomatoes, halved½ c. halved pitted Kalamata olives1 avocado, sliced½ c. crumbled feta½ c. pickled red onions Chopped fresh dill and lemon wedges, for serving 1. Salmon: Preheat oven to 350° and line a small baking sheet with foil. Place salmon on foil; season with salt, black pepper, and red pepper flakes. 2. In a small bowl, whisk garlic, lemon juice, dill, and oil. Pour…

SERVES 4 20 MIN 1 stalk celery, finely chopped¼ c. mayonnaise2 tbsp. finely sliced chives, plus more for serving2 tbsp. fresh lemon juice Kosher salt3 (12-oz.) lobster tails, steamed, meat removed and chopped (about 3 c.)Butterhead lettuce, sliced avocado, and lemon wedges, for serving 1. In a large bowl, mix celery, mayonnaise, chives, and lemon juice; season with salt. Fold in lobster meat. 2. Arrange lettuce on a platter, then top with lobster salad. Top with avocado and chives; serve with lemon wedges alongside.…

SERVES 4 TO 6 45 MIN 2 boneless, skinless chicken breasts (about 1 lb. total)Kosher saltFreshly ground black pepper¾ c. store-bought BBQ sauce, divided⅓ c. buttermilk¼ c. mayonnaise¼ c. sour cream1 clove garlic, finely chopped2 tbsp. chopped fresh parsley1 tbsp. chopped fresh dill1 tbsp. sliced fresh chives¼ tsp. onion powder Pinch of cayenne pepper2 heads romaine, thinly sliced1 (15-oz.) can black beans, drained, rinsed1 vine-ripened tomato, finely chopped (about 1 c.)1 c. shredded Mexican-blend cheese1 c. frozen corn, thawed, drained1 c. tortilla strips or crushed tortilla chips¼ c. finely chopped red onion 1. Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces. Transfer to a large bowl; season with 1 tsp. salt and ¼ tsp. black pepper. Pour ½ c. BBQ sauce…

STRAWBERRY CHICKEN COBB SALAD SERVES 4 TO 6 45 MIN 1 tsp. smoked paprika½ tsp. dried oregano½ tsp. garlic powder½ tsp. onion powderKosher saltFreshly ground black pepper3 boneless, skinless chicken breasts (about 1¼ lb. total)6 slices bacon4 large eggs½ c. mayonnaise⅓ c. packed fresh dill fronds¼ c. buttermilk¼ c. sliced chives1½ tsp. finely grated lemon zest2 tbsp. fresh lemon juice1 small clove garlic, chopped1¼ c. crumbled feta (about 5 oz.), divided2 heads romaine, coarsely chopped1 avocado, thinly sliced2 c. thinly sliced strawberries½ c. chopped toasted, salted pistachios 1. Preheat oven to 400º. In a small bowl, mix paprika, oregano, garlic powder, onion powder, ½ tsp. salt, and ¼ tsp. pepper. Season chicken all over with spice mixture, then arrange on one-third of a large baking sheet. Arrange bacon in a…

SERVES 2 TO 4 30 MIN 1 lb. ground beef1 tsp. garlic powder1 tsp. Worcestershire sauceKosher saltFreshly ground black pepper½ c. low-fat plain Greek yogurt1 tbsp. red wine vinegar2 tsp. yellow mustard1 tsp. ketchup½ tsp. paprika2 medium heads romaine, chopped¼ red onion, thinly sliced1 c. grape tomatoes, halved1 c. shredded cheddar½ c. dill pickle chips1 tsp. toasted sesame seeds 1. In a medium skillet over medium heat, combine beef, garlic powder, and Worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, until no longer pink, 8 to 10 minutes. Transfer beef to a large bowl, discarding as much fat as possible. 2. In a medium bowl, whisk yogurt, vinegar, mustard, ketchup, and paprika. 3. Add lettuce, onion, tomatoes, cheese, and pickles to bowl with beef mixture. Drizzle with dressing…

SERVES 4 50 MIN 12 oz. cherry tomatoes8 oz. French bread (about ½ loaf), cut into 1" pieces (about 5 c.)1 small red onion, halved, thinly sliced1 head garlic, halved crosswise½ c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper½ c. grated Parmesan (about 2 oz.)8 oz. bocconcini2 c. packed baby arugula1 c. packed fresh basil leaves2 tbsp. red wine vinegar 1. Preheat oven to 400°. On a baking sheet, toss tomatoes, bread, onion, and garlic with 6 tbsp. oil, ½ tsp. salt, and several grinds of pepper. Arrange in a single layer. 2. Roast, shaking sheet halfway through, until bread just begins to turn golden, 10 to 15 minutes. Top with Parmesan and continue to roast until tomatoes burst and bread is golden brown, 8 to 10 minutes more.…

SERVES 6 40 MIN 3 large sweet potatoes (about 2 lb.), peeled, cut into ½" pieces1 small red onion, thinly sliced¼ c. plus 2 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper2 tbsp. apple cider vinegar1 tbsp. Dijon mustard1 tbsp. honey½ tsp. ground cumin¼ tsp. paprika½ c. crumbled feta½ c. dried cranberries¼ c. chopped fresh parsley 1. Preheat oven to 400°. On a large baking sheet, toss potatoes and onion with 2 tbsp. oil; season with salt and pepper. Arrange in a single layer. 2. Roast until potatoes and onions are tender, about 20 minutes. Let cool 10 minutes. 3. In a large bowl, whisk vinegar, mustard, honey, cumin, and paprika. While whisking, slowly add remaining ¼ c. oil until smooth and emulsified; season with salt and pepper. 4.…

1. Preheat oven to 400°. Pat 1 (15-oz.) can drained, rinsed chickpeas dry with paper towels and spread in a single layer on a baking sheet. 2. Roast chickpeas until golden brown and crispy, about 35 minutes. 3. Transfer chickpeas to a medium bowl. Add 1 tbsp. extra-virgin olive oil, 1 tsp. chili powder, and ½ tsp. garlic powder and toss to combine; season with kosher salt and freshly ground black pepper. 4. In a medium bowl, combine ¼ c. plain Greek yogurt, ¼ c. tahini, juice of 1 lemon, and 1 tbsp. Dijon mustard. Stir in ¼ c. warm water, adding more if needed to loosen to a pourable consistency. Add 2 tbsp. chopped fresh parsley and 2 tbsp. sliced chives; season with salt, black pepper, and red pepper…

SERVES 6 TO 8 20 MIN ⅓ c. red wine vinegar2 tsp. granulated sugar Kosher salt Freshly ground black pepper⅓ c. extra-virgin olive oil1 small red onion, finely chopped (about ½ c.)1 (15-oz.) can cannellini beans, drained, rinsed1 (15-oz.) can kidney beans, drained, rinsed1 (14.5-oz.) can cut green beans, drained, rinsed, or 1½ c. chopped blanched fresh green beans1 c. loosely packed fresh parsley, 1. In a large bowl, whisk vinegar, sugar, 1 tsp. salt, and ¼ tsp. pepper until sugar is dissolved, about 30 seconds. While whisking, slowly add oil until emulsified and combined. Stir in onion and let sit 5 minutes. 2. Fold in cannellini, kidney, and green beans and parsley. 3. Serve or cover and refrigerate at least 1 hour or up to overnight. Gently stir before…

SERVES 6 15 MIN 4 c. fresh or frozen corn, steamed, boiled, or grilled if fresh; thawed, rinsed, and drained if frozen¼ small red onion, finely chopped1 c. cherry tomatoes, halved⅓ c. crumbled feta¼ c. fresh basil, thinly sliced3 tbsp. extra-virgin olive oil Juice of 1 lime Kosher salt Freshly ground black pepper In a large bowl, toss corn, onion, tomatoes, feta, basil, oil, and lime juice; season with salt and pepper.…

SERVES 6 1 HR 20 MIN MUSTARD-HERB VINAIGRETTE ½ shallot, finely chopped1 clove garlic, finely chopped¼ c. red wine vinegar2 tbsp. Dijon mustard1 tsp. dried oregano1 tsp. dried parsley1 tsp. kosher salt½ tsp. freshly ground black pepper6 tbsp. extra-virgin olive oil2 tbsp. finely grated Parmesan SALAD 1 lb. boneless, skinless chicken or turkey breasts1 tbsp. neutral oil1 tsp. kosher salt½ tsp. freshly ground black pepper4 c. thinly sliced iceberg lettuce4 c. thinly sliced romaine1½ c. chopped tomatoes1 c. canned chickpeas, drained, rinsed1 c. shredded mozzarella½ c. thinly sliced salami (about 2 oz.), cut into half-moons½ c. thinly sliced fresh basil 1. Mustard-Herb Vinaigrette: In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper. While whisking, slowly add oil until emulsified. Whisk in Parmesan. 2. Salad: Place…

1. ALMOND BUTTER TURMERIC DRESSING In a food processor or blender, blend ¼ c. almond butter, ¼ c. water, 2 tsp. finely grated peeled ginger, 1 tsp. granulated sugar, 1 tsp. turmeric, plus juice and zest of ½ lemon until combined; season with kosher salt and freshly ground black pepper. —MAKINZE GORE 2. TOASTED SESAME DRESSING 1. In a medium skillet over medium-low heat, toast 2 tsp. white sesame seeds and 1 tsp. black sesame seeds, watching closely and stirring frequently, until white seeds are lightly golden and smell nutty, about 5 minutes. Let cool. 2. Transfer seeds to a jar with a lid. Add 6 tbsp. neutral oil, 3 tbsp. mayonnaise, 3 tbsp. reduced-sodium soy sauce, 2 tbsp. toasted sesame oil, and 1 tbsp. light brown sugar. Shake…

SERVES 2 1 HR GREEN GODDESS DRESSING ¾ c. plain Greek yogurt¼ c. grated Parmesan¼ c. packed fresh basil leaves¼ c. packed fresh parsley leaves Juice of 1 lemon1 tbsp. Champagne vinegar1 tbsp. Dijon mustard1 tbsp. honey Kosher salt Freshly ground black pepper SALAD 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper2 tbsp. extra-virgin olive oil2 c. arugula2 c. baby kale and red leaf mix2 c. chopped romaine4 strips bacon, cooked, crumbled1 avocado, finely chopped½ c. grape tomatoes, halved½ c. pickled red onions2 hard-boiled eggs, quartered 1. Green Goddess Dressing: In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper. 2. Salad: Season chicken with salt and pepper. In a large skillet over…

MAKE IT In a large cast-iron skillet over medium heat, cook 8 slices bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate and let cool, then chop. Add 2 cubed medium russet potatoes to bacon fat and cook, undisturbed, 10 minutes. Stir and continue to cook until all sides are golden brown. Add ¼ c. sliced scallions and cook, stirring, until potatoes are tender, about 10 minutes more. Add 3 finely chopped cloves garlic and 1 tbsp. paprika; generously season with kosher salt and freshly ground black pepper. Add 2 c. shredded cheddar to potatoes and cover to melt. Divide among 4 bowls. Top potatoes with 10 large scrambled eggs, 1 sliced avocado, cooked bacon, more sliced scallions, and a drizzle of hot sauce.…