A composed salad that features all the bright and pretty colors of the season.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This side dish is flavorful enough to also serve as a main course.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
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.
For the full effect, enjoy over a bed of rice with a pint of cold beer.