Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The book was inspired in part by Prakash’s work as a magazine recipe ...

I know you see bean salad in the photo above, but let’s talk about that scattering of mahogany-colored garlic cloves. Garlic imparts a pungent, spicy base to whatever it’s added to, makes your kitchen ...

On their lunch menu, The Bread Company offers four salads: house, pear, strawberry and lemon garlic. Each salad comes standard with pre-selected toppings and dressings, indicating that the curation of ...

This is my own take on the Korean side kongnamul muchim, using garlic scapes in place of the garlic and scallions. It comes together in about 5 minutes and makes for a satisfying side with a crisp ...

Cucumbers can be, well, a little boring. Salads, too. Don't get me wrong, I love the snap of a nice, crunchy slice of cucumber in a fresh green salad, but, sometimes, I just want more. To the rescue ...