Grandma-style home cooking, explained step by step
Spiral pasta, diced ham, grated carrot, celery and green onions tossed in a tangy, creamy dressing. A simple, make-ahead pasta salad for picnics, barbecues and busy weeknights.
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Crispy shoestring potatoes, sweet grated carrot, plump raisins and green olives tossed in a light mayonnaise dressing. A festive Brazilian salad that comes together in fifteen minutes.
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Golden pan-fried eggplant, sweet peppers and garlicky tomato sauce tossed together into a silky, colorful salad. Serve it warm, at room temperature or cold, with crusty bread.
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Tender green lentils tossed in a warm curry vinaigrette with juicy mango, fresh spinach and toasted almonds. A colorful salad that is just as good for lunch as it is at a potluck.
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Shredded chicken, ham, crunchy vegetables, apple and raisins folded into a creamy dressing, then topped with crispy shoestring potatoes. Brazil’s favorite party salad, made easy.
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Flaky salt cod, tender potatoes, rings of sweet onion and bell pepper, hard-boiled eggs, black olives and broccoli, all bathed in golden olive oil. A festive Portuguese tradition for holidays and Sunday lunch.
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Tender salted red cabbage, grated raw beet, sweet raisins and parsley in a tangy mayonnaise and cider vinegar dressing. A stunning twist on classic coleslaw for barbecues and holiday tables.
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Shredded cabbage, carrots and tart green apple in a light, creamy lemon and honey dressing. The crunchy side dish that belongs next to fried chicken, barbecue and every summer sandwich.
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Fresh parsley, mint, juicy tomatoes and fine bulgur tossed with lemon and olive oil. A Middle Eastern classic that comes together without turning on the stove.
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Peppery arugula and radicchio tossed with sweet papaya, creamy avocado, juicy cherry tomatoes and a soft, milky burrata in the center, all drizzled with a honey-lime dressing.
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