Wednesday, May 11, 2011 at 4:00AM 
By Lori Powell
Simple days and salad days. The best days….
On the heels of company, it’s nice to make a simple, seasonal salad to set your body right. It helps to remedy the lack of sleep from having entertained your guests and having overindulged yourself, along with your company.
It’s sad that the guests are gone but it’s happy as well to have time just to yourself again…the balance of things in everyday life.
Thursday, March 24, 2011 at 4:00AM 
If you’ve ever wished your kids would eat salad, maybe the Waldorf is for you. Oscar Tschirky, the maître d'hôtel of the famed Waldorf Astoria, must have had his kids in mind when he created this colorful, child-friendly salad a century ago. It’s the perfect combination of crunchy veggies, sweet fruit and toasted nuts. Ben and Nick call it “trail mix salad.”
We’ve updated the ingredients and flavors of this classic slightly to appeal to our boys’ tastes. It makes the perfect side dish for lunch or dinner, and even a weekend snack. The best thing though, is how the boys customized it … they eat it in butter lettuce cups. It’s fun, delicious and healthy.
Friday, October 29, 2010 at 4:00AM 
By David Hu
Today’s recipe, Mediterranean Barley Almond Salad, is a versatile dish that can be used as a vegetarian main course or a side dish with meat. This salad also makes a welcome contribution to potlucks or picnics. Roasting almonds intensifies the nutty flavor and adds a nice crunch – it’s such an easy step, don’t skip it!
Friday, September 17, 2010 at 4:00AM 
By Sandy Hu
It used to be that “salad,” meant iceberg lettuce. Today, with so many sophisticated and more intensely-flavored varieties of baby greens, iceberg lettuce has been consigned to the role of leaf backdrop in burger buns.
Iceberg is enjoying a mini-comeback. Its mild taste and its ability to get totally crisp (we’ll show you how), makes it the prefect foil for rich and pungent blue cheese.
Wednesday, August 18, 2010 at 4:00AM 
By Lori Powell
Finally… since it is a bit cooler up here in the Hudson Valley, tomato season has just arrived and with a flourish. Last year all of my carefully planted and tended plants turned black and were subject to the tomato blight. Sadly, no tomatoes. But this year is making up for it.
Every day I have a basketful of new shapes and colors. And every day there is the struggle to get out there and pick them before the rest of the animal population does.