The Department of Salad

Simply lovely chicken salad; little cucumber sandwiches; and cold and cronchy Little Gems with creamy curry dressing.

I’ve been making this lemony broccoli blender soup for half my life; it’s quick and oddly restorative. The couscous salad has spring vegetables with feta and basil oil; what more do you need to know?

Dip into my stash of spring recipes. Use as needed.

Or, at least, less dead, here at the end of winter.

Soup, Salad, or Half a Sandwich? Why Must I Choose? (Part Deux)

The perfect meal—my chunky potato soup with leeks and onions; a cold, lemony, crunchy baby gem salad; cheddar and blue cheese toasts. Don’t go out. Stay home. It’s better.

Make them a few times and they're yours forever and ever.

Delicious but relaxed. Because my brain has punched the clock.

They're not made with scraps—they're just very determined.

A crisp, tart, cold salad to enliven you. Plus, a silky roasted side dish to soothe you.

Winter Hazelnut Butter for Vegetables. Grapefruit Thyme Splash.

Two salads to make when order is no longer the point—but eating still is.

No Bulletin tonight.

One with caramelized roasted winter squash; the other with pan bagnat flavors folded in. Rice salads, using risotto logic.

A human-made Shroomami, a charred broccolini–pepperoni collaboration, and how to stop arguing with the universe.

We’re just going to keep on doing what we do—plus a couple of salad-adjacent hors d’oeuvres, to celebrate whatever.

Two restrained but luscious salads that might help the world get back on track?

Perfect salads for eating in your dark winter man cave—or woman cave. White beans and chard. Potato and salami. Plus: Let's put crunchy lemon Parmesan bread crumbs on everything.

They’d be sad. Very sad.

Yes, you need one. No, it doesn't have to make your life a living hell.