Mollie Katzen assures her readers that she can eat the entire bowlful of this kale and bread salad from her new cookbook, The Heart of the Plate. After eating almost the entire thing myself, I am inclined
Ingredients 1/4 cup red wine vinegar • 1/2 cup olive oil • Kosher salt and freshly ground black pepper • 3 Fuyu persimmons • 1/4 cup pomegranate seeds • 4 cups baby arugula • 1 1/2 tablespoons finely fresh
Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'
Fresh tomato salads are, in my opinion, one of the greatest joys of summer. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs