Broccoli and Potato Soup
This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout.
main course
Main Course
Shorbat Jarjir Rocket Soup
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun.
Main Course
Spinach Egg Drop Soup
Sang Yoon riffs on stracciatella alla romana, the Italian soup, with chicken broth, ginger, and spinach.
Main Course
Warm Lamb Salad with Fresh Herbs Feta and Artichokes
One of the best uses of leftover roast lamb is this salad, featuring leftover grilled leg of lamb, tomatoes, cucumbers, kalamata olives, and feta cheese.
Main Course
Bedford Grilled Vegetable Pasta Salad
Smoky onions, eggplant, and zucchini come together with mezze rigatoni in this flavor-packed pasta salad.
Main Course
Spring Salad with Baby Carrots
This beautiful salad from Alice Waters combines baby carrots with greens and radish rounds.
Main Course
Sunomono with Shrimp
Cucumber salad gets an upgrade thanks to shrimp, tomatoes, and seaweed.
Main Course
Smoked Salmon Lyonnaise Salad
Smoked salmon adds an extra-luxe bite to this classic bistro salad.
Main Course
Lentil Salad with Roasted Red Peppers
This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.
Main Course
Italian Wedge Salad
The classic wedge salad gets an Italian take topped with spicy ranch and antipasti.
