Christopher Testani
Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.