Vegetable, Slaw, Salad, And Dressing Recipes

"The reason we should eat our vegetables isn't because they're good for us. We should be eating them because they are damned delicious."

René Redzepi, chef/owner of Noma in Norway, called by many the world's finest.
Charred Sous-Vide-Que Carrots
Growing up, I couldn’t stand eating carrots. After all, my only experience with them was the occasional scoop of soft and flavorless steamed carrot... read more
french string beans
You've heard of French fries, well here is a recipe for French beans, and they're just as good. I learned this quick recipe in France at a fancy... read more
vinaigrette
Oil and acid are the building blocks most salad dressings and marinades, especially oil and vinegar, a time honored blend called a vinaigrette. There... read more
grilled apple salad
This is my favorite Thanksgiving salad. Autumn is apple time, and apples are great on a salad. Grilling them just adds excitement. You can just slice... read more
slaw
IMHO cole slaw is the world's best salad. Period. Crunchy, juicy, refreshing with bright sweet/sour/salty/savory flavors, it kicks the butt of any... read more
mayo slaw
Here's a mayonnaise based creamy cole slaw that's not too sweet and a few little tweaks to make it really special. Hash it and heap it on top of a... read more
sweet sour slaw
In the South there are two kinds of slaw and the rivalry is as savage as Clemson vs. South Carolina: Sweet-sour and creamy. Sweet-sour is vinegar and... read more
zucchini stroganoff
The classic is Beef Stroganoff, named after the 19th century Russian diplomat Count Paul Stroganov. It is made from slices of beef, mushrooms, and... read more
asparagus
Grilled asparagus develops rich flavors you just can't get by boiling or steaming. Seasoned, grilled, drizzled with good olive oil and balsamic... read more
thai cukes
One of the simple pleasures of dining in a Thai restaurant is the lovely delicate cucumber salad they serve as an appetizer. We like it so much we... read more

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