This salad is all about using the best of what winter has to offer: parsnips, sweet potatoes and pomegranates.
This bright, peppery salad pairs well with pizza, roasts and burgers.
Although fall and winter might not offer quite the same bounty of fruits and vegetables as the summer, these colder seasons still bring us leafy greens like kale. From braising it in a pressure cooker to blending it up into a pesto, there are plenty of creative and interesting ways to use ka…
This salad can be easily thrown together for your next backyard cookout, Sunday lunch or camping trip.
You can crisp the capocolla two ways for this recipe.
Tossed with a hot honey dressing and drizzled with chile crisp, this cantaloupe and cucumber salad offers the perfect combination of heat, sweet, sour and salty.
In season from February to June, zucchini is one vegetable that is synonymous with summer. Make the most of the squash with these recipes that range from dips to pasta to salads.
Creamy ricotta and toasted hazelnuts complement crispy broccolini in this springtime salad.
Featuring charred, crunchy sweet gem lettuce with bacon, jalapeño and red onion, this might be the dish you bring to every backyard barbecue this year.
An homage to pai huang gua, this dish works as a side, but it’s also substantial enough to fly solo.
Roasted kabocha is gorgeous among any type of rice, but the nuttiness of forbidden rice (black rice) makes for an exceptional companion.
Grilled nectarines add a touch of sweetness and pair beautifully with creamy burrata.
Your kids can help you slice and dice all of the colorful goodies for this salad.
Full of flavor thanks to the Moroccan-inspired spice blend, this recipe earns even more accolades because the butternut squash won’t oxidize and thwart your effort to bring color to your Thanksgiving table.
An oaky Chardonnay – one with notes of apple and vanilla – “pears” well with the flavors in the poaching liquid.
This salad is super refreshing, but only if you can get the fennel paper-thin and nearly translucent – using a mandoline slicer is a must.
Here, the watercress is a supporting actor, adding peppery crunch to hits of earthy beet, sour grapefruit and creamy burrata.
These days mushrooms are available almost year-round, but there’s still something gratifying about digging into a warm mushroom dish when the heat breaks and the leaves begin to fall.
Lemon juice and hints of mint make this light, finely chopped salad refreshing and packed with flavor.
There’s so much flavor layered into this that it barely needs dressing.
This easy-to-assemble pasta salad will keep for a few hours.
Try this sallad alongside crusty bread or atop a Copenhagen-style hot dog.
I love the sharp and slightly bitter flavors that heartier greens like kale and Belgian endive offer.
This light and creamy dressing is the perfect foil for slightly bitter escarole.
This recipe is simple yet extremely flavorful, combining fresh winter citrus with red and golden beets.
For thousands of years, pulses have been essential to cooking traditions from Asia to the Middle East to the Mediterranean — and you’re probably eating them too, even if you don’t realize it. If you’ve had hummus or black bean soup, you’ve had pulses: the dried seed that comes from the pod o…
Scooping products derived from kelp and algae, such as spirulina and dulse, into smoothies for an infusion of protein and energy is a relatively recent phenomenon in the West. But East Asian cultures have known about the benefits of seaweed for thousands of years. And Japan is home to some o…
Let Kenrick’s take the work out of Thanksgiving to make a delicious feast ready to eat. Pick up fully prepared thanksgiving meals, casseroles, sides, desserts, and fresh turkeys. Enjoy fully catered, self-service, or single serving specials all in a one-stop shop.