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Author Notes: I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together perfectly. It satisfies eternal
We see you; stop rolling your eyes. Kale salads?! So 2011. We know. But then lunch comes around, and we know you're thinking: a kale salad would be pretty good right now. Or: hmm, I could really use a
Don't pass it off as just another trend -- there's a reason it won't go away. Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need
Garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts. [Photograph: Jennifer Olvera] Roasted green beans transition easily to this room temperature salad, maintaining their crunch
[Photograph: Yunhee Kim] During the wintertime, my salads are usually little more than pre-washed boxed salad greens and a little oil and vinegar; I struggle to find inspiration in the root vegetables