Sometimes you just have to have lettuce. Usually, it’s a salad. And these early fall days, as farmers markets fill up with gorgeous, leafy heads -- many too tender to flourish in high summer’s heat -- ...

Caesar salad -- romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and ...

Put 2 tablespoons butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin ...

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Transform a humble head of greens into something a bit more intriguing. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes. Aube is ...

Buffalo wings are one of life's greatest pleasures, but they are usually fried — and let’s be honest, they’re a little too complicated for an everyday lunch. In this recipe, chef Elena Besser is ...

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things you can do with it? After a long, brisk winter of settling for root ...

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You will say goodbye to store-bought salad dressings once you taste this easy, homemade blend. Mix your favorite mayonnaise, some liquid from a jar of pimiento-stuffed olives, lemon juice, and pepper.