This vibrant arugula apple salad from Chef Craig Von Foerster of Harvest Restaurant in Rogersville combines peppery greens ...

Curry chicken salad is chock full of tender cooked chicken, tangy onions, crisp celery, oh-so-sweet golden raisins, and of ...

Instructions: In a blender or small food processor, puree garlic, lemon juice, zest, tahini, olive oil, soy sauce and honey until smooth. Season with salt and pepper, and add water for a pourable ...

Among the snacks my friends and I shared after school growing up, there was one that trumped them all: instant ramen “chips.” We would buy instant ramen packages at the convenience store (I think they ...

This dish could turn kale doubters into true-blue kale fans. Dates, dried cranberries, and a small amount of maple syrup bring sweetness to the salad, while toasted almonds add welcome crunch and ...

2. Place the almonds in a dry skillet over medium-low heat. Toss until they are toasted and the skin has turned golden brown, about 5 minutes. Transfer to a plate to cool. 3. Place the watermelon in a ...

In a blender, combine yogurt, mayonnaise, dill, chives, milk and lemon juice. Whirl until smoothly blended, stopping as needed to scrape down sides of container. Season to taste with salt and pepper.

Avocado’s rich, nutty taste and creamy texture pairs beautifully with the sweet-sour perkiness of oranges. The fruit duo is especially appealing in a simple salad along with tender lettuce, fresh ...