Author: Elizabeth Falkner
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Sheila Lukins
Author: Douglas Rodriguez
Author: Tamra Davis
Author: Sal Marino
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Melissa Roberts
Author: Deborah Madison