JOSIAH CITRIN likes to eat flowers. Or to be more specific, the chef at Melisse in Santa Monica likes to cook with them -- but he doesn’t candy them and put them on cakes, a la Martha Stewart, or use ...

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

Pizza night is good, but pizza and salad night is better. There's nothing better than fresh, crisp greens to lighten up a heavy meal, especially if those greens are bright and flavorful. This citrusy ...

When it comes to salads, this one boasts plenty of color, crunch and zing, making it a great option as a spring salad for, say, Easter — or for enjoying year-round. Food writer Lidey Heuck shares the ...

One of the best ways to build flavor is layering, or using one ingredient in two ways or at different stages of cooking. Using the zest of a lemon in cake batter, for instance, while using the juice ...

Wondering what to do with your leftover squash? Toss it into this simple arugula and squash salad recipe for an easy, healthy meal. Recently, I polled my friends and family via text to ask them to ...

This quick and easy Arugula Burrata Salad is a delicious summer treat, topped with juicy peaches, creamy burrata, and crunchy toasted almonds. Toss peppery arugula in a simple honey-balsamic ...

As with all fresh green salads, make sure the greens are clean, dry and cold, and add the dressing right before serving. 1 medium-size head butter lettuce, cleaned and spun dry 1 medium-size head red ...

FARGO — I recently had an intense craving for oranges and avocados — together. The feeling was so specific that I knew there must be a new recipe lurking somewhere in my mind. I figured I would have ...