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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
WHO: dymnyno is a vintner and winery cook in California.
WHAT: This salad has it all: sturdy greens that won't wilt, and a spicy peanut dressing that'll steal the show.
HOW: Chop kale, mix dressing, and toss.
WHY WE LOVE IT: Sure, we've seen kale salads in countless iterations, but this spicy, peanutty dressing lets us see the green through a different lens. Plus, the salad will hold up well in the fridge, making it a great dish for summer entertaining.
Lacinato Kale and Fresh Mint Salad
1 bunch (large) lacinato kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped
Spicy Peanut Dressing
3 tablespoons smooth natural peanut butter
3 tablespoons warm water
3 tablespoons rice wine vinegar
1 tablespoon pomegranate molasses
1 tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes
Photo by James Ransom
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We've got the summer blues.
Are marinades worth it?
A better basket.