Latest news with #salads
New York Times
7 days ago
- Lifestyle
- New York Times
French Lentil Salad Forever
Good morning! Today we have for you: A bright lentil salad for not-sad desk lunches My five-star, lemony grilled chicken breasts to pair with said salad, if you like Plus, a BLT but make it pasta French lentil salad forever By Melissa Clark Now that summer is in full, hot swing, I find myself making a lot of salads. Specifically, I keep circling back to the same cooling watermelon, cucumber and tomato number. It's an effortless no-recipe recipe — just layer sliced watermelon, red onion, cucumbers, tomatoes and olives; douse with lime juice and olive oil; and finish with flaky salt, chile flakes and a flourish of backyard herbs. Add some bread and cheese or prosciutto (or all three!) for a light summer meal that hits all those tangy, crisp and juicy notes. This said, summer's bright diversity is inspiring me to branch out and try Lisa Donovan's nubby French lentil salad. Lisa's salad is a substantial (and popular) affair, made from French green lentils dressed with a honey mustard vinaigrette and tossed with crunchy vegetables. Hearty and satisfying, it works for dinner all by itself or as a side dish to grilled or roasted meat or fish. Like a watermelon salad, it's colorful and cooling; unlike a watermelon salad, it keeps extremely well. Make a big bowl for dinner tonight, and then eat it for lunch all week. Featured Recipe View Recipe → And for more salad inspiration, peruse our collection of the 23 best salads of all time. The gang's all here: Leafy salads, hefty salads, fruit salads. Grab your favorite shallow bowl and enjoy. Lemon and thyme grilled chicken breasts: Pounding boneless chicken breasts into half-inch-thick cutlets helps them cook through quickly and evenly before they have a chance to become dry, and marinating the meat with lemon, garlic and thyme adds bright flavor. After grilling, you could slice the breasts and then serve them on greens (maybe with some avocado mixed in) for a protein-filled addition to your summer salad. Coconut-miso salmon curry: Many recipes using miso call for adding it at the end of cooking. But Kay Chun adds a dollop of white miso to the pot at the beginning, along with the garlic and ginger, and lets everything caramelize together. Then she stirs in some coconut milk to create a creamy, lightly sweet broth for salmon and spinach. Finished with sliced chiles and herbs, it's a fragrant weeknight meal that's a snap to make. Tomato Cheddar toasts: There are many ways to put tomatoes and Cheddar on a piece of toast, but Ali Slagle's method is one of the best. Borrowing from pimento cheese, she mixes finely grated Cheddar into some mayo, and then spreads the mix onto hot toast, where it melts into a creamy, queso-like bed for sliced juicy tomatoes. I like to add a dash of hot sauce for a spicy kick. BLT pasta: Colu Henry's colorful, easy rigatoni is another ideal use for your ripe July tomatoes. She starts by sautéing cherry tomatoes in bacon fat, and then stirs in handfuls of arugula for a piquant bite. A little Pecorino Romano makes it creamy, rich and wonderfully salty. Watermelon-strawberry slush: My salads may have taken a short break from watermelon, but my weekly farm box has not. One very fine way to enjoy the watermelons that continue to arrive is Florence Fabricant's icy pink slush. With or without the optional glug of vodka or rum, this berry-filled confection works just as well at dessert time as it does at cocktail hour. For now, it's always watermelon o'clock somewhere. And as always, you'll want to subscribe to get all these summery, salad-y recipes, along with the thousands of others. If you need any technical help, the brilliant people at cookingcare@ are there for you. And you can find me at hellomelissa@ That's all for now. See you on Monday.
Telegraph
22-07-2025
- General
- Telegraph
Three salads that will actually keep you feeling full
Big salads are useful; they're the ones that provide a meal even in a heatwave because they can contain meat or starchy ingredients. This summer I have a houseful of people and lots of coming and going, so dainty dishes aren't the answer. It's possible to make a salad inspired by a substantial dish that's usually served warm. Chipotle-flavoured chicken, black beans, roast corn and tomatoes, for example. The salad version of this can be even better than a regular main course because salads are made up of layers. It's not a mistake to think of salads in the way we think of braises. Braises are built up of layers of flavour too, but the goal is for the layers to meld. With a salad, the layers remain distinctive, held together by a dressing. You are the one who blends it by what you put on each forkful. The dressing – the most important element of a salad – ensures that every part is seasoned and moist. You might even have more than one 'dressing' if you incorporate buttermilk, sour cream or yogurt (perhaps drizzling them over the top before serving). A particular ingredient can get special treatment in complex salads. The black beans in my chipotle chicken salad are left sitting with slivers of sautéed garlic, seasoning and olive oil. You haven't cooked the beans from scratch, so you have to get as much flavour as possible into them without making a lot of effort. Beans, lentils and grains are all great at sucking up flavours. The other things you should think about in big salads are texture, colour and contrast. Colour is an easy one, you think of it as you choose the components, but beware of only producing all-singing, all-dancing bowls of green, crimson and orange. More muted colours can also look beautiful. Texture is easy too – the rubble of lentils, the creaminess of yogurt, the snap of beans, crispy croutons and soft leaves. And contrast is an inherent part of any salad – contrast of flavours (sour and sweet), temperature and texture. The main downside to these substantial salads is that they can be hard to arrange. Most salads are tossed with dressing. Even when they contain lots of ingredients, one tossing is enough. But often big salads need more consideration: you don't want components to end up lost in the bottom of the salad bowl; you want a dish that feels alive, not weighed down. I use broad, shallow bowls a lot as they give you room to arrange the food. Most of us have a basic dressing we use all the time. As long as you've tasted and adjusted as you've made it, the salad will be good, but you're limiting your salad's potential. Try to think about what you're dressing – bitter leaves, toasted sweetcorn – and imagine the flavours of the components with the dressing. You don't always get it right. The first dressing I made for the pork salad here was too sweet. I had to use more lime juice and less sugar. There are so many flavours in your kitchen apart from olive oil, wine vinegar and Dijon mustard. There's sesame oil, fig-leaf-infused olive oil, walnut oil and crème de cassis; gochujang, tamarind, pomegranate molasses, miso, fish sauce, citrus juice and endless herbs and spices. Salads are one of my favourite dishes to make. They have such potential and there are no rules. They can be anything you want them to be.
Daily Mail
20-07-2025
- Daily Mail
Desperate single women are snatching men's salads and apologizing over LinkedIn in attempt to find a partner
READ MORE: Woman breaks down in tears as she blasts New York dating scene Women are purposely taking men's orders and looking them up on social media A TikTok user claimed that women are taking to stalking lunch spots for dates Desperate single women have stopped swiping on dating apps - and started snatching salads off finance bros instead. One TikTok user recently revealed that many New Yorkers have turned to the unusual tactic to land an eligible bachelor. 'There are girls going into Midtown during the week and stealing finance bros' salads for lunch,' TikTok user Nicole Or shared in a recent video. The content creator explained they will take orders from popular salad chains that haven't been picked up yet, then look up the man's name from their order on LinkedIn and message them. '[They'll say] "Hey, oh my god, so sorry, grabbed your salad, let me make it up to you and buy you a new one,"' she shared. Although Nicole called the tactic 'smart,' she said she doesn't think it should have come down to women looking up potential dates on the job-seeking platform. 'Why are we stealing men's salads?' she asked. 'Why can't they just come up to us at a bar?' 'Men, please step up, or you're salad's gonna f**king get taken,' she joked. A TikTok user revealed that single women in New York have started stealing men's salads then looking up the man's name from their order on LinkedIn and message them (stock image) She went on to share some of the other bizarre ways women have scored dates, including making bracelets that feature their phone numbers to give to men. Nicole claimed some ladies have even gone as far as to make a photo of a man their lock screen wallpaper, then ask the target to use their phone to take a photo of them with their friends so they see it. 'It's crazy,' she exclaimed. 'I know there's so many beautiful women - [men], just go up to one of them, buy them a drink - you guys have money. [Stop] being cheapos!' TikTok users were divided by her admissions in the comment section, with many agreeing that the salad tactic may be a step too far. 'How's this not considered stalking?' one user asked, while another agreed, writing: 'The salad thing is called STALKING.' 'If a man stole a women's salad and looked them up on LinkedIn, would literally be stalking and would get them canceled,' slammed another. 'Normalize women approaching men,' cheered someone else. Another user wrote: 'Honestly I would NEVER do this. That's so desperate and weird to be honest. '[They'll say] "Hey, oh my god, so sorry, grabbed your salad, let me make it up to you and buy you a new one,"' she shared (stock image) Although the poster, named Nicole, called the tactic 'smart,' she said she doesn't think it should have come down to women looking up potential dates on the job-seeking platform 'I would be horrified if a guy did this to me lmao please don't steal my food and then text me.' It's not the first time a single woman has taken to social media to whine about the dating scene in New York. Last year, a TikTok user called Sarah decribed the New York City dating scene in a viral video, sobbing in frustration over her peace being 'disturbed' by men who pop in and out of her life. 'I wanna talk about the dating in New York, because it f**king sucks,' Sarah began the video, which she captioned: 'Dating in NYC is not for the weak.' 'Every single situationship, and thing, that I've been in, has gone so left. And I'm like, is it me? What did I do?' Reflecting on her recent disappointments while dating, she said doesn't want to waste time on the dating apps anymore, and ultimately declared that she's 'done with dating.'
CNN
19-07-2025
- CNN
Summer fare from around the world to cool down in hot weather
In our latest roundup of travel news: the librarian who ran off with the yacht captain, what Disneyland used to look like, plus the best summer fare — from salads to ice cream to hot-weather drinks. If salad for you is just lettuce and tomatoes on a plate, you're doing it wrong. Take inspiration from around the world in our guide to 24 salads that deserve a place at every table. There's sweet and tangy 'prosperity toss' fish salad from Malaysia, Mexican chopped salad with jicama and pepitas, and pickled pressgurka from Sweden. Leave room too for the warm umami spice blend of Ethiopia's timatim, served with spongy injera flatbread. You've likely never heard of ayran, Turkey's much-loved mix of yogurt, salt and water, but it's been refreshing locals for at least 1,000 years. Its salty zest might not be to everyone's tastes, but it's ideal for restoring mineral balance lost through perspiration, and it's good for digestive health, too. Americans might be more familiar with cooling down with an ice cream from a Mister Softee truck, with childhood summers soundtracked by that comforting jingle. But the iconic brand is facing an uncertain future. This story from the 2024 archives explores the history of the summer staple, from its 1960s heyday to now. Following the news last week that US airplane passengers can now keep on their shoes at airport security checkpoints, the Transportation Security Administration (TSA) is now expanding checkpoint lanes for military members and families with children. The dedicated family lane will be introduced under a program called 'Families on the Fly.' Kristi Noem, Secretary of the Department of Homeland Security, also hinted this week that there might be more changes to come. 'The liquids — I'm questioning,' said Noem at the Hill Nation Summit. 'So that may be the next big announcement is what size your liquids need to be.' The modern theme park industry was born on July 17, 1955, when Disneyland opened on 160 acres of former orange groves in Anaheim, California. The man behind it all — Walt Disney — is coming to (animatronic) life in a new show celebrating the park's 70th anniversary. And these fascinating archive photographs show how Disneyland looked when it launched 70 years ago. If that has you hankering for more fairytale castles, Portugal's red-and-yellow Pena Palace is a particularly playful example. Also in our roundup are Slovenia's Predjama Castle, built into the mouth of a cliffside cave, and Edinburgh Castle, Britain's most besieged fortress. It was Scotland's Perth Museum that was under attack this week, however, when a kilt-wearing man smashed a glass case holding the Stone of Destiny, an ancient symbol of Scottish nationhood. Here's what went down. The new season of CNN Travel's Chance Encounters podcast is more than halfway through, but there's still time to razzle-dazzle your summer with some beautiful tales of romance. American Vickie Moretz didn't know what 'standby' meant when she booked a cheap flight to London in 1982. Just before takeoff, she was rushed onboard and seated beside Graham Kidner — a 22-year-old Brit. That last-minute placement sparked a connection that's lasted over 40 years. Librarian Beverly Carriveau was 23 when she felt a 'thunderbolt' upon locking eyes with 30-year-old yacht captain Bob Parsons. It was the summer of 1968 and the two North Americans were in Mexico. Before long, Carriveau quit her job and moved to the country to be with him. To enjoy these podcasts to the maximum, you'll want to listen to them using some high-quality tech. Our partners at CNN Underscored, a product reviews and recommendations guide owned by CNN, have this guide to the best noise-canceling headphones, according to years of editor testing. After experiencing a devastating loss, Kema Ward-Hopper and her family were desperate for a change from their life in Houston. Now they are part of a growing American exodus seeking healing and a simpler life amid Costa Rica's natural beauty. The world's first national park isn't in the US. It's in a country with one of the world's lowest population densities. A frequent flyer needed a kidney transplant to live. This Delta worker donated one of hers. London has leaned into Jack the Ripper tourism. The locals don't like it. Japan is a model of cleanliness. So where are all the trash cans?
Yahoo
16-07-2025
- General
- Yahoo
Want Your Kids to Eat Salad? Try This. (It's Surprisingly Fun!)
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Salads are a staple of summer eating. Varieties of produce — from peaches to tomatoes — are at their ripest, tastiest best (not to mention their cheapest). Add in the fact that a good salad requires zero cooking just when it's really hot, and I'm won over: I am a summertime salad-lover. But I am a salad-lover who is also a mom of two. And when guests come over, they are often surprised to see me making salad for my kids — and more surprised to see the kids eating it. How do I do it? The answer is actually simple: I make finger salads. Finger salads are a way to reframe your favorite greens in a way that appeals to kids' primal eating skills, so there's more to pick up, and less to stab at with a fork. Here's how it works. What Are Finger Salads? Finger salads are basically crudités you make while assembling your chopped salad. Essentially, you deconstruct the different ingredients and serve them with a side of dressing for a dip. We started doing this years ago when our daughter was first mastering the pincher grasp for self-feeding. And 7 1/2 years later, we have a second-grader who is deeply in love with romaine and iceberg lettuce, as well as Caesar and maple-mustard vinaigrette dressings alike. How to Make and Serve Finger Salads The best thing about finger salads is that they don't require you to make anything different. While making your regular salad, you simply set a few cut cucumber slices aside, or cube a little of the cheese you're planning to grate. Those larger bites give your toddlers and preschoolers something to grab. School-aged kids can get the salad toppings as is, either tossed together or parceled out on a plate with a few leaves of greens on the side. As you progress from pincher-grasping babies to bigger kids, it becomes a way to practice salad exposure without wasting a whole bowl of greens. And as they grow and their tastes develop, you can gradually introduce more flavorful ingredients and dressings. Finger salads can be incredibly fun, so don't stress if your older kids are still eating salad by hand — or if you find that you're making some for yourself as well. Since finger salads are essentially just crudités — vegetables and dip — there's nothing intrinsically childish about it. You can even call it an hors d'oeuvre! The best part? This kind of primal (and fun!) eating gets the little ones' guards down, and opens them up to trying new vegetables. Favorite Finger Salad Recipes Bacon Avocado Salad Bowls Chopped Chickpea Salad How To Make the Best Classic Cobb Salad Warm Fajita Steak Salad Tofu and Broccoli Salad with Peanut Butter Dressing This article originally published on The Kitchn. See it there: This Is How to Actually Get Kids to Eat Salad Further Reading We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool Solve the daily Crossword
