Crisp Granny Smith apples, fragrant fennel, and buttery hazelnuts are layered with tender lettuce leaves in this refreshing fall salad. A tangy vinaigrette ties everything together, while shavings of ...

You can make this salad up to 24 hours ahead, but to avoid a change in color, wait to toss in the apple and turnip until an hour or so before serving.

All these years, I thought peas and carrots were exclusive culinary soul mates, a match better than two peas in a pod. Carrots and peas are fine when cooked together, but turns out raw carrots have a ...

These bright and colorful salads are perfect for winter—with a delicious mix of vegetables, fruits, nuts and more that are ready in 20 minutes or less.

Roasted apple and blue cheese salad. (AP Photo/Matthew Mead) When it comes to salads, I'm not big fan of the composed variety. As in, fussy recipes that call for anything beyond dumping a bunch of ...

ONE of the great kitchen mysteries is why carrots are the anti-muse for so many contemporary chefs. These are among the most versatile vegetables ever cultivated but in too many cookbooks rarely seem ...

Everybody loves a health food trend, from milk alternatives to a plant-based diet. The raw food movement goes way back, with historians suggesting that the first recorded mention of the diet goes back ...

When I was a child, carrot-raisin salad was as common as potato salad or coleslaw at family cookouts, or if fried chicken was on the menu for dinner. Creamy, slightly sweet, and a little crunchy from ...