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"These frog-faced cupcakes are fun and easy to make for a child's birthday."
cooking.nytimes.com
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.
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A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.
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Tortillas are filled with sliced turkey, Swiss cheese, and a Reuben-inspired slaw, then rolled burrito-style. My kids and the rest of their rowing team love these wraps. They hold up well and the leftovers are still good the next day!
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Fragrant Meyer lemons are sweeter than the regular variety.
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Just mix a few simple things together for a creamy and delicious dressing for taco salads. Amounts of ingredients are flexible so it's easy to customize the dressing to your taste.
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A light and easy potato salad with a Greek-style olive oil dressing can be served immediately or chilled and served later.
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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
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This tortellini primavera is packed with delicious flavors and is the perfect pasta salad for picnics and potlucks!
cooking.nytimes.com
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken
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Get Salad Nicoise with Seared Tuna Recipe from Food Network