Smitten kitchen salad recipes

A chopped salad with all of the fixings of a great Italian sub, but tweakable too — use what you like; skip what you don’t.

A peak fall apple and cheddar crisp salad in which I share three tricks to make the kind of fancy, cool, crunchy, dynamic, and gorgeous salads I can never resist on a restaurant menu at home with l…

A colorful, crunchy salad with optional protein and the best miso-sesame dressing I know how to make, designed with portability in mind.

Corn chowder, reimagined as a salad, from only six ingredients and using a single pan.

I’ve had an entire week to read your cooking phobias as they rolled in and you know what? I had a lot fewer cooking fears when I started this process! I mean, fish? offal? phyllo? Why hadn…

This bright, crunchy and piercingly fresh salad improves winter morale.

Every day, Deb Perelman invites more than a million people into the sun-soaked kitchen of her New York City apartment. Of course, those people aren’t huddled next to her—they’re the dedicated followers of her cooking blog, Smitten Kitchen. Photos of homemade Fig Newtons, sesame seed-sprinkled breakfast buns, cream of mushroom soup and cheesy baked pasta are a sampling of her Instagram posts. These tempting dishes aren’t just made to feed the camera and her followers, they’re the real meals…

What salad isn't improved by crispy cheese and candied nuts?

It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of…