Enjoy the perfect wedge salad, topped with creamy blue cheese dressing that adds richness to every crunchy bite.

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce ...

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is ...

Add excitement to summer spreads with Yasmin Khan's zingy Levantine salads ...

Toasting the grain in a dry pan before cooking it pilaf-style creates an appealing nutty taste and a delicate crunch.

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try ...

1 pound large (18/20) shrimp, peeled and deveined, tails intact 1 1/2 to 2 tablespoons Old Bay Seasoning 1 (12-ounce) bottle ...

If you’re hankering for a fancy cocktail, sip a biscotti-topped espresso martini, a mole-and-mezcal margarita, or a ...

Our best Fourth of July side dishes include summer staples like coleslaw, potato salad, and baked beans, plus salads and modern riffs on classic recipes.

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch ...