These fall salads exemplify the freshness and seasonality that is the driving force behind the menu at Washington, D.C.’s beloved eatery, RIS.
This grain bowl is a colorful, fun meal. The pickled blueberries are a wonderful surprise that awakens the palate. You can use any combination of grains, nuts, or fruit, and…
This fan-favorite recipe exemplifies fall at its finest: abundant with dried fruit and nuts, pickles, and roasted vegetables. Hand-bruising the kale to soften it a bit is one of the…
The velvety port and vanilla bean-poached pears become transcendent accompanied with the crisp, slightly bitter endive and astringent blue cheese. This recipe makes an elegant starter that can easily be…
Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…
Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the…
Aromatic basil pesto ties together grilled potatoes, escarole, and red onion. Serve it with barbecued chicken or grilled sausages, and it will be the only side you need. Red-skin potatoes…
Hold the mayo. These grilled potato salads are filled with everything but.
Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate…
If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or…
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