Add cherries and pistachios to your mozzarella or burrata for fresh summer flavor
Sometimes a person doesn’t want to eat
their fresh mozzarella or burrata with tomatoes, you know?
Salads
This quick mandolined fennel salad is my favorite summer side
This surprisingly simple, very quick salad packs a zesty, crunchy punch.
This is the crispy, spicy, salty cabbage-apple-celery-fennel salad of summer
This crunchy, salty, spicy salad is grilled salmon’s best friend.
A bright mandarin and fennel salad can help you fight winter produce blahs
I made a bright citrus salad to counter the lame produce and flat gray light of a snowless January.
For Edible Alaska: Jae Shin’s family kimchi
This recipe uses napa cabbage, carrots, daikon, onions, Korean red pepper powder or gochugaru, and green onions with lots of garlic and ginger. A paste of rice flour, sugar, and Sprite fuels its ferment.
Zippy green goddess potato salad is the perfect summertime side
This spring-tastic recipe leans into all that’s green, showcasing a fresh, tangy version of green goddess dressing that leans on the flavors of basil, tarragon and lime.
A nordic take on ceasar salad with radicchio and smoked fish
The salad is made with radicchio—a strong, purple, bitter lettuce—which pairs remarkably well with a basic Caesar dressing and smoked fish.
Spicy rainbow salad is an easy, multipurpose nutritional powerhouse with a kick
This salad is my everything right now: an easy, multipurpose, multicolored nutritional powerhouse with a spicy kick.
I love this old Alaska Jell-O salad recipe and I’m not sorry
This highly nostalgic salad is a good use for frozen Alaska berries and features a tart ribbon of sour cream running through the center.
Be a green queen with this goddess salad with crispy okra
This salad makes a beautiful light dinner for company (hint: an excuse to make a rich dessert!).