Place the ricotta in fine sieve lined with cheesecloth over a bowl and allow to drain for about 30 minutes. Transfer the drained ricotta to a bowl and add the scallions, dill, chives, sea salt and ...

This spring vegetable salad, green enough for St. Patrick's Day or any day, can bring a fresh color accent to tables. Picture it made from a crisp medley of vegetables, including avocados, lettuce, ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Kickstart slaw season with this crunchy cabbage salad! Toss the cool-season veggie with nutty toasted ...

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...

In the kitchen today, we welcome Kathleen Bellicchi from Bellicchi’s Classic Biscotti, making a Spring Greens Salad with Biscotti Croutons. This is an elegant and eye appealing composed salad, lightly ...

Growing up, I knew summer was on the way not by the school calendar winding down or the warming of the sun, but when my mother would take her bathing suit out of the closet and model it around her ...

Place all ingredients except water in blender jar or food processor. Turn machine on, and through feed tube or opening, gradually pour water. Turn machine off as needed to scrape sides with rubber ...

Sweet spring onions, crisp-tender asparagus, and baby greens are tossed in a simple soy-ginger dressing and served with jammy eggs over whipped cheese. Justin Chapple is a chef, recipe developer, food ...

To make the spring salad, let's start with the sauce: blanch the peas in salted water for 5 minutes (1), then drain them and cool them under running water. Set aside 50 g of peas and pour the rest ...