2 ounces thinly sliced prosciutto 1 1/2 pounds fresh figs, halved lengthwise (about 6 cups), divided 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon minced shallot 1 ...

While the walnuts are toasting, make the dressing. Whisk together ⅓ cup Greek yogurt, 1 ½ tablespoons olive oil, 1 ½ teaspoons fresh lemon juice, ½ teaspoon whole grain mustard, ¾ teaspoon ...

This blue cheese chicken salad changed my life. It’s a mashup of a Waldorf salad and a Southern classic. Trust me: You’ll ...

12 ounces pasta (rotini, bowtie, or penne) 1 cup diced ham 1 cup shredded cheddar cheese (or cubed) ½ cup cherry tomatoes, halved ½ cup cucumber, diced ½ cup bell peppers, diced (red, yellow ...

Preparation Step 1 Pat 1¼ lb. skirt steak dry with paper towels; halve crosswise if too long to fit on grill. Prick all over with a paring knife. Step 2 Combine 3 garlic cloves, finely grated, ¼ ...

About this recipe If there is one way to upgrade a salad or dip, it’s to go for a homemade version. This blue cheese dressing is a good example of how easy it can be. With just a few ingredients ...

THE CONFIDENT COOK Recipe: Toss a bowl of dark salad greens, grapes, and walnuts with blue cheese dressing By Sally Pasley Vargas Globe Correspondent,Updated December 3, 2024, 10:00 a.m.