Make-and-take summer salads are perfect for warm-weather gatherings, potlucks, or quick lunches on the go. They’re easy to pack, hold up well, and can be made ahead of time. With fresh ingredients and ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." If you’ve found yourself making the same macaroni salad over and over again, this is the recipe for you.

It’s still plenty cold and snowy in many parts of the country. But, according to the calendar, spring is here. The days are warmer and longer, and it's time to think about new, lighter ways of eating.

A day of marching through meadows and soaking in the sea works up an appetite few flimsy salads can master. Introduce a fistful of grains to your summer salads to keep your summer adventures going ...

TV presenter and gluten-free cook Helen Tzouganatos’ green mango, prawn and sugar snap pea salad is the no-cook summer salad that tastes like a holiday.

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

Tomatoes are at their best in the summer, and here at EatingWell we like to take full advantage of them. If the tomatoes in your garden are ripe, or if you just picked up some delicious heirlooms from ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." That's where these summer salads come in. Whether she's making a classic Caesar or mixing things up with ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...