Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Rich, Fudgy Brownies

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

• 8 oz. (1 cup) unsalted butter; more softened butter for the pan
• 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Bulgur Salad with Wilted Chard and Green Olives

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

• 1-1/2 cups medium bulgur
• Kosher salt
• 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
• 1 large shallot, finely diced
• 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour

Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Buttermilk Country Fried Chicken with Cucumber Salad

Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.

• 1/4 cup halved and very thinly sliced red onion
• 1 very small clove garlic
• Kosher salt
• 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
• 3/4 cup plus 2 Tbs. buttermilk
• 1-1/2 tsp. fresh lemon juice
• 1 Tbs. chopped fresh dill
• Freshly ground black pepper
• 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
• 3/4 cup all-purpose flour
• 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.

Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)

Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.

Bread Salad with Corn, Cherry Tomatoes & Basil

Stale bread is traditional for bread salad, but here I use fresh bread that's toasted in a hot oven. The outside gets crisp; the inside stays slightly chewy. Juicy tomatoes are key; if you can't find cherry ones, use beefsteak tomatoes. Grape tomatoes aren't juicy enough for this salad. If your corn is exceptionally sweet and tender, you can skip the blanching step.

• 1 shallot, lobes separated and cut lengthwise into very thin slices
• 1 small clove garlic
• Kosher salt to taste
• 2 Tbs. red-wine vinegar; more to taste
• 1/2 cup packed fresh basil leaves
• 1/2 loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough 1/2- to 3/4-inch cubes
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 3 cups corn kernels (from 4 to 6 ears) (see How to get fresh corn kernels off the cob)
• 12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted
• Freshly ground black pepper to taste

Heat the oven to 400°F. Put the shallot slices in a small bowl filled with ice water. Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar, if using) and whisk in the vinegar. Bruise two of the basil leaves with the back of a knife to release some of their flavor. Add the leaves to the garlic.

Put the bread cubes on a baking sheet and toss with 2 tablespoons of the olive oil. Bake until the cubes are crisp and light golden brown outside but still soft inside, about 10 min. Set aside to cool.

Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.

Remove the two basil leaves from the garlic mixture and discard. Whisk the remaining 1/2 cup olive oil into the vinegar mixture. Drain the shallots. Put the corn kernels, shallots, and tomatoes in a large bowl. Season to taste with salt. Add the bread and toss with the vinaigrette. Taste again and season with salt and pepper. Let sit for at least 15 min. but no longer than 30 min. to let the bread absorb the juices. Taste again and, if needed, season with more salt, pepper, and vinegar. Just before serving, roughly chop the remaining basil and toss it with the salad.

Homemade Tortilla Chips

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.

• 2 to 3 quarts peanut or canola oil
• One 10-pack 6-inch corn tortillas
• Kosher salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.


Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.


Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.

Mediterranean Potato Salad

For the dressing

• 1/4 cup fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, mashed to a paste
• 2 tsp. chopped fresh marjoram
• 1/2 tsp. crushed red pepper flakes

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/4 lb. baby red potatoes, scrubbed clean
• 1 Tbs. extra-virgin olive oil
• 2 cups frozen artichoke hearts, thawed, patted dry, and cut into 3/4-inch wedges
• 1 cup halved or quartered black olives
• 3/4 cup chopped fresh mint

Make the dressing

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, marjoram, and red pepper flakes. 

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

In a large skillet, heat the olive oil over medium-high heat. Add the artichoke hearts and a sprinkle of salt, and cook, turning once, until browned on both sides.

Gently fold the browned artichokes, olives, and chopped mint into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 3 cups spelt
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup red wine vinegar
• Freshly ground black pepper
• 1-1/4 cup halved cherry tomatoes
• 1-1/4 cup diced zucchini (1/2-inch dice)
• 1/2 cup thinly sliced scallions
• 3 Tbs. chopped fresh basil
• 1 Tbs. chopped fresh oregano

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.

Classic Potato Salad

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.

For the dressing

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. Yukon Gold  potatoes, scrubbed clean
• 3 large hard-boiled eggs, diced
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1 cup small-diced sweet onion
• 3 Tbs. capers

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the eggs, celery, onion, and capers into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Toasted Pita and Herb Salad

Shards of toasted pita yield just a touch of their crunchy edge when they meet the lemony dressing in this salad. Loaded with fresh herbs and crisp lettuce, this salad ups the ante for crouton lovers everywhere.

• One 6-inch whole-wheat pita bread with pocket
• 2 Tbs. fresh lemon juice
• 1/2 tsp. finely grated lemon zest
• Salt and freshly ground black pepper to taste
• 2 Tbs. extra-virgin olive oil  
• 1/2 large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 scallion (white and green parts), thinly sliced
• 1/4 cup chopped fresh mint
• 1/2 large English cucumber, cut in half lengthwise, seeded,  and thinly sliced into half-moons
• 1/2 pint grape tomatoes, cut in half

Preheat the oven to 375°F.

Split the pita into 2 rounds and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes. Allow the pita to cool and break into bite-size pieces. Set aside.

In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallion, mint, cucumber, and tomatoes together in a large serving bowl. Right before serving, add the pita and dressing to the salad. Toss well to coat and serve.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 2-1/2 Tbs. rice vinegar
• 2 Tbs. mayonnaise
• 1-1/2 Tbs. extra-virgin olive oil
• 1 Tbs. soy sauce
• 1 Tbs. granulated sugar
• 1 Tbs. peeled and finely grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper
• 2-1/2 cups thinly sliced radicchio (about one-half head)
• 2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
• 2 cups thinly sliced red cabbage (about one-quarter small head)
• 1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
• 2 medium scallions (white and light-green parts only), thinly sliced on the diagonal

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Chicken Salad with Fruits & Nuts

This is what I call my bridal-shower chicken salad—it’s bright and beautiful and feels oh so genteel. If you have sour cream on hand, replace half the yogurt with it to give the salad an even more luxurious feel.

• 3 to 3-1/2 lb. bone-in chicken pieces   
• 1 small bunch flat-leaf parsley
• 1 bay leaf
• 2 Tbs. mayonnaise 
• 1/4 cup plain yogurt
• 4-1/2 tsp. lemon juice 
• 1 tsp. honey
• 1-1/2 cups seedless green or red grapes, halved 
• 1 large tart red apple, halved, cored, and cut into 1/2-inch dice
• 1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
• 1 cup pecan halves, toasted
• Salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 minutes for the breasts, 35 to 40 minutes for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.

Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and honey.

When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans. Toss together. Season with salt and pepper.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.