A fresh salad is the perfect way to show off the flavors and colors of the spring produce now hitting the market. Try one or more of these salad recipes to jump into the spirit of the season.
Arugula Salad With Pickled Strawberries, Candied Pistachios and Crumbled Blue Cheese
Chef Michelle Bernstein’s instant pickling is achieved by pouring balsamic vinegar and brown sugar over fresh strawberries and quickly cooling them in the liquid.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.