What We’re Loving: Healthy Lunches

by Rachel Wilson
What We’re Loving: Healthy Lunches

If November is the month for pies, December is definitely the month for cookies. When I was growing up, one of the best holiday surprises was finding a cookie plate on our doorstep that had been dropped off by a friend or neighbor. Now that I’m an adult, there is nothing I love more than

What We’re Loving: Avocado

by Rachel Wilson
What We’re Loving: Avocado

I usually try to eat as locally and seasonally as possible, but there are some foods for which I’ll make an exception. Until I move back to California and get an avocado tree in my yard, avocado will have to be one of those foods. We always have some on hand these days to feed

What We’re Loving: Figs

by Kate H. Knapp
What We're Loving: Figs

Ah, sweet and seductive figs. Though I grew up eating Fig Newtons—delightfully unaware that the fig in the name referred to an actual fruit—my love affair with the purple and plump figs didn’t truly begin until breakfast one morning in Paris (as so many epic romances do). Sitting with my adorable mom—who happens to be

Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

by Sean St. John
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Spring dinner parties are best for light dinners that remind you that summer is oh so close. In this salad, fresh fish with a bit of oil in it pairs just beautifully with tart rhubarb. Try it with mackerel or trout or even anchovies. Your next weekend brunch party will be a hit, promise. -Maggie

New Beginnings Beet Salad

by Casey Engleman
New Beginnings Beet Salad

We are all up for meatless meals, centered on hearty and delicious veggies. Thankfully, we have Casey to give us fresh takes on some old friends. Sweet roasted beets, acidic oranges, and a creamy, nutty pistachio dressing team up for this satisfying salad. -Amy I work a job where occasionally I get home late. More

What We’re Loving: Spring Peas

by Amy Feiereisel
Fresh Green Peas

As the world unfurls from a harsh winter, as shoots force themselves out into the Spring sun, there is nothing harder than waiting for the markets to reflect the new life all around us. We are so close. So close to full markets and gardens, to leafy, colorful produce spilling out of grocery bags. Often I find myself

Shaved Brussels Sprout Salad

by Ali Echo
Shaved Brussels Sprout Salad

Is it Spring, yet? Turns out (if the still-frigid weather hadn’t tipped you off) Spring doesn’t arrive until the Vernal Equinox, on March 20. But if you’re feeling a little ansy for salad season, you can get your Spring fix courtesy of our favorite Brooklyn girls, Ali + Echo! -Amy We love brunch, but it’s

Cooking with Nut Butters

by Amy Feiereisel
Cooking with Nut Butters

Don’t get me wrong – I love nut butters, just as they are. I’m the first one to crack open a jar and commence the double dipping, because I have a lot to make up for. You see, I didn’t even TRY peanut butter until I was eighteen. Eighteen! I spent an entire childhood without

Middle Eastern Inspired Black Rice Salad

by Denise Woodward
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I have been eating a somewhat vegetarian menu daily since we hit 2014, and always have extra rice pre-cooked, waiting in the fridge for a quick meal. Denise has made my life with this new salad. Seriously, life made. -Maggie Since coming down from the holidays, my go-to comfort food has been a big bowl

What We’re Loving: Summer Salads

by Amy Feiereisel
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It’s here! They’re here! Though we love the market year round, the winter and spring can be…sparse. Parsnips and potatoes rule, even as the world wakes up and a misty green creeps over winter-browned edges. July, on the other hand, screams abundance and freshness. Mountains of cucumbers and zucchini protect bursting bundles of leafy greens.

Roasted Beet, Blood Orange and Mixed Green Salad {giveaway}

by Judi Cutrone & Nicole Ziegler
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I’ve been munching on fresh salads and homemade dressings all week, playing around with so many new recipes from the crop of new spring cookbooks. Judi and Nicole, however, remind me of a delightful book released last year that’s packed with fresh creations. I had dinner with Aran last year and she’s pure delight –

What We’re Loving: Cold Weather Salads

by Maggie Battista
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Just because the days are getting shorter and the climate cooler doesn’t mean we have to give up on refreshing bowls brimming with greens and veggies. Yes, salads are often synonymous with warmer weather. But what better way to stave off winter doldrums than by eating healthful bowls of vegetables? Forget what you think a

Easy Bean Salad

by Molly Shuster
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You may call it fall but I call it officially “dried bean” season. I continue to transition: craving the last crop of fall greens, topping them with delicious local beans. Meet new contributor Molly Shuster, who introduces us to Charley Baer’s boutique bean business and a new recipe, too. Say hi to Molly in the

Family Style Salad

by Jill Chen
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We all love a one pot dinner, but usually think of a slow cooker in winter or hearty stew on the stove, right?  What about a one platter dinner for summer?  We think a family style salad would be just right.  The added bonus is Jill’s recipe makes it easy for me to clean out

Urban Picnic

by Erin Nichols
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It’s about that time to dust off your picnic basket, think of some refreshing surprises to tuck inside and tote to your closest outdoor eating spot. Erin’s happens to come with a view. Are we jealous? Maybe a little bit. -Maggie In San Francisco, summer as we know it back East is an elusive animal.

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