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magazine cookingclub watercress salad with port braised figs and pickled onion
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We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
4.3
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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Can be prepared in 45 minutes or less.
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Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.
5.0
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When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.
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Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.
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Since R. B. has expanded his blade assortment beyond an ax, a maul, and a cleaver to include a few kitchen knives, he’s more than happy to wield the Santoku for diced salad vegetables. This kitchen task is best suited for the detail oriented. Around here, that would be R. B., whose T-shirt collection is always impeccably folded, stacked, and arranged by hobby. Instead of limp baby weeds, we vote for a crisp head of chilled iceberg lettuce that cuts beautifully into bite-size pieces for serving with barbecue.
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Time to practice.
Team Basically
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We shook, ate, and judged this salad delivery service for freshness and convenience.
Wilder Davies
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Or fruit—it’s that flexible.
Olia Hercules
Cooking
Here are five other ways to make it worth the cabinet space.
Alexis deBoschnek
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Culture
Thomas Keller may be the award-winning chef of Per Se and French Laundry, but his Thanksgiving spread looks just like yours–right down to the creamed onions
Christine Muhlke
Videos
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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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Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://slim-weight.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://slim-weight.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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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!