Prepare an ice bath. Slice ends off celery on a diagonal, and discard. Thinly shave stalks crosswise on a mandoline, about the thickness of a coin. Transfer shavings to ice bath along with leaves. Let ...

Measure out your dressing ingredients and chop your vegetables while you’re waiting for the water to boil so you can make this salad super quick. It’s a great repository for any other leftover meat or ...

Australian Gourmet Traveller recipe for scallop, cucumber and yoghurt salad with smoked almonds by Paul Zammit from Perth restaurant Twisted Fork. “My friends and I adored the scallop, cucumber and ...

This versatile slaw has it all - sweet, salty, crunchy. The recipe makes a modest side for four, but it can easily be scaled up or down, depending on crowd size and appetites. Serve it beside roasted ...

Line a baking sheet with parchment paper. Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved. Continue cooking, stirring ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Well, the prep for the dish took longer than the title of the cookbook it came from would indicate, but that's a minor quibble. The sweet variety of smoked paprika is a solid flavor driver in this ...

When you're talking about almonds, "raw" may not mean what you think. All California almonds — which would be virtually all the almonds in the country — are either heat-pasteurized or treated with a ...