Fish sauce and ginger give this Caesar an Eastern touch, while succulent steak upgrades it from an appetizer to a main.
Grilling the ingredients for this vegetarian entree - which also works as a side dish - gives it a whole new layer of flavour.
Nothing says Sunday morning like a stack of fluffy pancakes. Give Aunt Jemima the day off and try our incredibly easy homemade version. You'll never go back to the box.
We borrowed the elegant layered look of one of our favourite salads, the tomato and bocconcini Caprese, and applied it to another Mediterranean favourite.
Get summer fruit out of the bowl and into the pan in this speedy, satisfying toss. If you just bought a basket of nectarines, this is a great way to use them up.
If you've always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.
Melon isn't just for breakfast and dessert: We've paired it with spinach and cucumber to make a nutritious salad bed for our smoky grilled trout.
Our modern macaroni salad has a creamy salsa- and chili-laced dressing, which lends it a rosy hue.
Yes, there are several steps to making this company-worthy salad, but everything can be put together long before the doorbell rings.
Most vegetables will work in this main-course salad - just be sure to cut them into small pieces. Great for entertaining, it tastes equally good warm or at room temperature.
If your signature summer dish is grilled steak, you'll love our new take, with tangy tomato salsa and melted rounds of goat cheese.
We've updated this classic salad by replacing iceberg lettuce with peppery arugula, subbing pancetta for bacon and adding asparagus.
Beat the heat this summer with this feel-good shake, guaranteed to please the kid in all of us.
A colourful mixture of potatoes and a tasty curry vinaigrette set this spud salad apart from its pale and creamy cousin. But one thing remains the same: It's perfect for making ahead of time.
