Christina Holmes
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Salty pancetta and briny marinated artichokes are a perfect match in this luscious pasta featuring pantry-friendly ingredients.