We took all the components from this classic sandwich and created a delicious meal-in-itself salad that comes together in no time.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
So many stuffed mushroom recipes produce soggy and bland results. We wondered how to get flavorful, firm-yet-tender mushrooms that could be made ahead of time.
Why are so many wilted spinach salads limp and lifeless, overdressed, and greasy? We set out to create a wilted spinach salad worthy of our ideal.
Fresh, sweet corn is a summer staple. Light cooking and creative flavors make it a standout.
Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.