Hey, salads aren’t just for summertime! With a few simple ingredient tweaks, you can create hearty, filling salads that are totally winter worthy. In this easy recipe, I used romaine and red leaf ...

FARGO — Our garden is still going strong with bumper crops of beautiful homegrown tomatoes and onions, which we are happy to enjoy for as long as Mother Nature will allow it. We have tomatoes of all ...

Preheat the oven to 400F. Toss the carrots , eggplant, sweet peppers, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until the vegetables ...

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season. Chop up a ...

File this under “everything old is new again” — panzanella, the Italian bread salad, is a harmonious marriage between old and new. Leftover stale bread added to vibrant summer produce leads to a ...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which to serve Judy Rogers' legendary roast chicken and sop up its delicious juice. The ...

Keshké salad evolved from the traditional keshek; the difference is that here the bulgur and yogurt are combined, not fermented and not ground, simply eaten fresh as a salad with herbs. I have ...

Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Whether I’m running late on a weeknight or we’re suddenly entertaining last-minute company, there’s one dinner solution I can always trust in a pinch: salad. It’s my favorite “go-to” when I’m running ...

Salad is hardly new. According to historians, ancient Greeks and Romans had oil-based dressing on raw vegetable. The poet Virgil describes a rustic salad made of herbs, vinegar, and cheese.