Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
This crunchy, creamy salad has everything you want for a cookout.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
Just like the state fair, minus the crowds.