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I love preparing asparagus in all sorts of ways – blanched, roasted, sautéed, raw – but grilled asparagus will always be my favorite. It’s tender and juicy, with a lightly charred flavor that makes it completely irresistible. Even if you’re an asparagus skeptic, I encourage you to try this grilled asparagus recipe. It’s actually what first got Jack to start liking asparagus, thanks to the veggies’ crisp-tender texture and smoky depth of flavor. Who knows? You could end up loving it too! Below, you’ll find my go-to method for how to grill asparagus, along with my best grilled asparagus recipes...

This vegan mayo recipe is the stuff that dreams are made of. It calls for 6 simple ingredients, it comes together in under 5 minutes, and it tastes just as good as the real thing. It’s thick, creamy, and rich, with a lightly sweet and tangy flavor. For the last few months, I’ve been adding it to salad dressings, stirring it into sauces, and slathering it on just about everything. I’m obsessed with it, and I think you will be too! Vegan Mayo Recipe Ingredients So, what makes this vegan mayonnaise so thick and creamy anyway? Soy milk? Cashews? Tofu?...

This macaroni salad recipe is my fresher take on the kind I ate growing up. If you’re familiar with classic macaroni salad, you know that it’s usually coated in an ulta-creamy dressing made with mayo, sugar, and even sour cream. Though this kind of dressing is too rich for me these days, there’s still a lot that I do like about macaroni salad. Diced dill pickles, vinegar, and mustard give it a tangy, briny flavor, and crisp veggies like bell pepper, celery, and onions add plenty of crunch. So earlier this spring, I set out to make my own macaroni salad...

At this time of year, I make this green goddess dressing recipe almost every week. Jack and I have just planted our little garden on our back deck, and we have loads of fresh herbs. Straight off the plant, they’re fragrant and tender, ready to add a punch of fresh flavor to almost any dish. I often grab a handful of parsley for a weeknight pasta, a sprig of mint to finish a salad, or a bunch of basil to sprinkle over pizza. Chances are, I end up picking extra, so little by little, the fridge fills up with leafy...

When Jack and I visited Nice, France, I ate two things as much as I could: Niçoise salad and socca. If you’re not familiar with socca, it’s a savory chickpea pancake with crisp, golden brown edges and a moist interior. It’s popular throughout southern France and northern Italy, and once you try it, you’ll see why. Chickpea flour and olive oil give it a rich, nutty flavor, and its crispy edges are so tasty that you won’t be able to help reaching for a second slice. Served plain, it makes a delicious appetizer, side dish, or snack, but with the...