[ad_1] A simple, fresh green salad is the ultimate foil to everything from seared steak to chicken cutlets to delivery pizza. And our favorite version doesn’t require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil. Here’s how to dress a salad the Basically way.
[ad_1] The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too! [ad_2]
[ad_1] To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when
[ad_1] Night after night, after lugging a bag full of groceries/unused gym clothes/small animals up every step of your 7-floor walk-up, cleaning up your roommate’s gunk-covered Jenga tower of plates in the sink, and blasting Real Housewives reruns, you may ask yourself, well, “How did I get here?” Or, more importantly, “What’s for dinner?” Remember
[ad_1] Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is freelancer Yasmin Fahr’s recipe for kale and avocado salad. I am someone who has clear tells.
[ad_1] You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up. This recipe is from Turkey and the Wolf in New Orleans, LA. [ad_2]
[ad_1] Place coriander seeds and peppercorns in the center of a layer of cheesecloth, bring ends up together, and tie closed with kitchen twine. Bring potatoes, spice bundle, crushed garlic, strip of lemon zest, ½ cup salt, and 8 cups water to a boil in a large saucepan over medium heat. Reduce heat; simmer, uncovered,