In a small bowl, whisk together the vinegar or lemon juice with the mustard powder until powder is dissolved. Whisk in the buttermilk, garlic, and honey until well-combined. Add the herbs and black ...

With baby corn, snap peas and young romaine lettuce, this salad not only looks like spring, it tastes like spring as well. With baby corn, snap peas and young romaine lettuce, this salad not only ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Once the flowers start blooming, I know it’s ...

To make meal prep a little easier, I often buy pre-made salad kits at the grocery store. My absolute favorite one is dill pickle. The salad itself is pretty simple with lettuce and shaved veggies like ...

So here's the deal, if you're looking to shake up your summer meals, this lentil salad is pretty much perfect. In Italy, ...

Making salad dressings from scratch, versus buying bottles from the store, is a quick but impactful dinner upgrade.

EVANSVILLE − Spring herbs are popping up, and some of the first to emerge are fresh, juicy chives. We love to make a creamy salad dressing with chives, dill and parsley that is a wonderful complement ...

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

Panzanella is often considered a summer salad, but I think this dish deserves to be celebrated all year long. I'm bringing the spring vibes in this non-traditional recipe by turning panzanella into a ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...