RECIPES + BLOG
It's hard to draw the line between a salad and a vegetable side dish sometimes, but I think that middle ground is actually a pretty great spot. There's no reason why raw vegetables can't marry with cooked. And this time of year I am partial to also combining the best of summer: raw tomatoes with anything charred from a grill or broiler. So this 'salad' accomplishes it all.
Few things are as comforting as fried rice. It's that perfect food when you're sick/hungover/tired/ravenous. But why are we in a rut with making fried rice in the same style over and over again?
Grain salads are often tilted in one direction or the other - you either have a ton of grains with a few vegetables thrown in or something that just has primarily lettuce and a grain as a small item to add texture. I've never understood why they can't have equal billing. This farro salad tries to remedy that quandary.
Can we just shout from the rooftops about stone fruit season? It's my favorite time of year and I'll find any excuse to throw a peach in something. And luckily it makes a pretty incredible addition to your average gazpacho
Growing up in Charleston, pickled shrimp seems like one of those obvious foods. It's probably because both shrimp and pickling are such a way of life. But in NYC I haven't seen it as much, and its a real shame because it's such an easy option.
This recipe is one of those easy-to-throw-together Salad Heroes that has one special ingredient that ties everything together. A quick fry of the blueberry changes the game. It adds a new flavor and texture to an otherwise simple salad. And when combined with the rosemary you'll have a delectable summery treat.
These tart little delights are addictive and practically perfect on their own. So why mess with the original? This recipe keeps the fruit itself front and center but with a slight brulee'ed twist.
Soft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).
There's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
So I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.