GREEK CHOPPED SALAD WITH CUMIN-SPICED CHICKPEAS & FETA.

As much variety as they entail, the truth is that salads can sometimes feel boring. Which, of course, drives us posthaste to a bevy of other not-so-good-for-us foods that seem much sexier. But a Greek chopped salad with cumin-fried chickpeas, mint, heirloom…
read more

MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plentyby Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something insanely…
read more

ARUGULA, WHITE NECTARINE & FETA SALAD.

Because we don’t always have time to make elaborate meals. Because simple food allows each ingredient’s flavor to be wholly recognized and celebrated. Because easy is delish. Because balancing salty, sweet, acid, and bitter feels so right, and this salad…
read more

WATERMELON FETA SALAD WITH FRESH BASIL.

There is nothing that says summer more than this salad: Juicy, luscious watermelon, cooling basil, and mellow, creamy feta. You can eat it outside. You can eat it lying down. You can eat it with your fingers. You can feed…
read more

BLOOD ORANGE & FENNEL SALAD WITH OIL CURED OLIVES.

I’m so into fennel right now. (I’m sure you can tell—almost everything savory I’ve posted in the past month has fennel in it…) The crunch, the sweetness, and the freshness pair so perfectly with both sweet and savory flavors. Yet…
read more

HEIRLOOM TOMATO & FENNEL PANZANELLA

This salad is everything ideal for late spring and early summer: the cooling of fennel, the sweet tang of heirloom tomatoes, and the boldness of basil. Plus: toasted sourdough chunks and feta. Need I say more? Also, it take 5…
read more
1 2 3