grape tomato

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Pearl Couscous With Creamy Feta and Chickpeas

grape tomatoes, halved

scallions

extra-virgin olive oil,

balsamic vinegar,

garlic

kosher salt,

black pepper,

oregano, rosemary or sage sprigs

vegetable stock

dill

lemon zest (from 1/2 lemon)

cumin

pearl couscous (1 1/2 cups)

chickpeas,

feta, crumbled (about 4 ounces)

Parmesan (1 1/2 ounces)

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.

While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.

Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.

Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.

To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

You can serve these flatbreads as is or wrapped around a filling. 

Man'oushe with Za'atar Oil, Tomatoes, and Cucumber

sugar

dry yeast

Diamond Crystal kosher salt

bread flour,

vegetable oil,

za'atar

olive oil,

Bread flour (for dusting)

¼ English hothouse cucumber, halved, thinly sliced

grape tomatoes

mint leaves

lemon juice

Kosher salt, freshly ground pepper

Za’atar, a Middle Eastern spice blend,

You can serve these flatbreads from Reem's in Oakland, CA, as is or wrapped around a filling. They are also great used for Braised Spiced Chicken Wraps.

Bon Appétit

Whisk sugar, yeast, and ½ cup warm water (105°–110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5–10 minutes.

Meanwhile, whisk salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and ¾ cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.

Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1¼–1¾ hours.

Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za’atar and ⅓ cup oil in a small bowl; set aside.

Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10–15 minutes.

Working with 1 piece at a time, roll balls into ¼"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that’s in the oven) and brush one-quarter of za’atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4–5 minutes, depending on oven temperature. Transfer man’oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.

Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man’oushe.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Cucumber, Tomato, and Green Bean Salad

Persian

cherry

green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips

garlic cloves, finely chopped

Fresno chile, seeds removed, finely chopped

Tbsp. (or more) fresh lime juice

Tbsp. (or more) light brown sugar

Tbsp. (or more) fish sauce

This refreshing summer side is a mash-up of two variations of the sour-salty-sweet Thai salad som tam: the most famous version made with shredded green papaya and another Thai favorite version made with cucumbers. This streamlined version skips the traditional process of pounding the ingredients in a clay mortar and wooden pestle; instead, you cut and chop the ingredients more thinly and finely, then use your hand to mix and squeeze them just until lightly wilted—the way this salad is supposed to be. Serve this as part of cookbook author Leela Punyaratabandhu’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Grilled Scallops With Peach Sweet Chili Sauce, and Lime-Lemongrass Slushies.

Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.

Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved.

Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.

Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

Egg, Kale, and Tomato Breakfast Wraps with Hummus

kale leaves

olive oil

shallot,

garlic cloves, chopped

thyme

red pepper flakes (optional)

salt

black pepper

basil leaves

eggs,

(10-inch) whole-wheat tortillas

store-bought plain hummus

Epicurious

Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.

Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.

Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.

Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.

Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

This pasta salad features fresh arugula, roasted tomatoes &amp; shallots, and a zesty oil-free Italian dressing. It&#39;s easy to prepare and full of robust flavors!

Arugula Pasta Salad (Vegan)

shallots (about 6 oz.)

fusilli pasta (gluten-free if desired)

fresh baby arugula

Vegan Italian Dressing*

Kalamata olives, capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.

Roast veggies: Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper. Halve the tomatoes if they are large, otherwise roast them whole. Slice shallot (peel and ends removed). Spread veggies on lined baking sheet. Roast for 20-25 minutes or until tomatoes are shriveled and blistered.

Cook pasta: Meanwhile, cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Make dressing: While pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version.)

Assemble salad: Roughly chop arugula. Place in a large bowl. When pasta is cooked, drain well and immediately add to bowl. Toss with arugula to slightly wilt. Add roasted tomatoes, shallots, and dressing. (Use as much dressing as desired.) Salt and pepper to taste. Serve warm immediately or chilled.

Where do I begin?  Or maybe I just jump to the end and where I rave about your talent with recipe creation…😁
This salad was truly scrumptious, and the dressing…pure magic!  I added some bell peppers and a couple sliced mushrooms to the sheet pan of roasted veggies, but other than that, I followed your recipe exactly.  We devoured this dish and will definitely make it again! Amazing!!

A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.

https://static01.nyt.com/images/2025/07/30/multimedia/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg-videoSixteenByNineJumbo1600.jpg

Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.

Dijon Chicken With Tomatoes and Scallions

chicken thighs, patted dry

Salt and fresh black pepper

garlic cloves, grated or minced

oregano

Dijon mustard

white wine

cherry tomatoes

cilantro, parsley

NYT Cooking

https://static01.nyt.com/images/2025/07/30/multimedia/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg-googleFourByThree.jpg

https://static01.nyt.com/images/2025/07/30/multimedia/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg/yf-dijon-chicken-with-tomatoes-and-scallions-fjvg-mediumSquareAt3X.jpg

Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

Made as written in Dutch oven using fresh basil. Very good  ROI (4 stars, not 5). Between juice that cooked out of the chicken & liquid from tomatoes, this ended up w/ WAY more liquid in the sauce than expected. (Hard to believe that "Add a few tablespoons of water if it looks dry at any point" could ever be relevant.) Perhaps because of that, the flavors seemed milder or more muted than expected. Next time, I'd increase mustard to 1.5 or 2 T. Maybe also increase garlic, scallions.

Used 6 bone-in, skin-on thighs.  Started heat at medium and seared skin side.  At the end, made sure that chicken was on top of vegetables and roasted at 350 (convection) to finish cooking chicken and crisp the skin.  Delicious!

Tasty, but I changed the method. I baked the chicken at 425 for 20 minutes, with just oilve oil, salt and Aleppo pepper, then added all the other ingredients and baked uncovered for about 25 more minutes. I had leftover roasted Roma tomatoes that were perfect. There was lots of sauce, and I served this with spaghetti aglio e olio. Don't hesitate to choose cilantro, it's commonly used with tomatoes in Indian food and is excellent.

This was absolutely delicious. The cook time for the chicken was too long. Will shorten next time. It was a little touch. May remove the chicken, then burst the tomatoes, then reunite them. I used very little salt and half of the oregano. Otherwise made as written and it is a keeper!!!

Made it exactly as described in the recipe--delicious and easy, and equally good as leftovers the following night.

Made it exactly as written, including the pickled jalapeños and cilantro, and found it somehow slightly bitter. Maybe one of my ingredients was off…? Anyway I will try it again because it seems like I should love it! (Also I used a Dutch oven and my stovetop is still a splattery mess!)

Make as suggested, tweak as desired! Didn’t have wine, used vodka. A little baby spinach, feta, and chicken stock are welcomed additions next time! Outstanding one pot meal, and boyfriend was able to make it himself!

Overall, I really liked this.  Easy and tasty.  I made this with my garden cherry tomatoes and basil.  (I substituted basil for cilantro).  I added Hatch's diced mild green chiles to give it a little punch.  I thought that was helpful because without it, I thought it would have been too bland.

Served over angel hair pasta - was excellent

Thanks for suggestion to use Dutch oven. I used a large shallot, added a little garlic paste and placed in the oven to finish cooking after browning. I served over basmati rice and really enjoyed it. Very easy.

Did anyone else feel like 1tbsp dried oregano felt like a lot!? I love oregano but maybe next time I would cut it back a little bit, it was a really strong flavor.

I made this the first time, following the recipe as is. It was good but I had to make some changes:
Browned the chicken on both sides and removed to a plate. 
Halved the cherry tomatoes. 
Made the sauce and emulsified it and reduced it, just enough so it would coat the chicken. 
Returned the chicken to the pan, covered, and simmered for 15 minutes. 
Served the chicken over a 19oz can of rinsed cannellini beans that I sautéed with 1 minced shallot. Also added 1/2 of chicken stock and simmered while I made the chicken dish. 
Served the chicken, with a generous amount of sauce, over the beans. 
Garnished with shredded basil and a sprinkle of oregano. 
,
Returned the chic

The was very easy recipe. A big hit I served with jasmine rice and warm Italian crusty  bread and garden salad.

I am 2 for 2 on NYT recipes for chicken thighs that are under cooked per instructions. Had to keep it going a fair bit longer to get to temp. Just a word of caution

I didn't care for this. It tasted very bitter to me.

This is fantastic and easy! I didn't have scallions so i used shallot instead. Served with jasmine rice and the chinese smashed cucumbers with sesame oil and garlic. Divine dinner for the upstate NY mid-summer heatwave.

Prepared almost exactly as written, except I forgot the herb at the end. I was going to drizzle some basil on it because it was on hand but when we tasted a first bite, we agreed it's delicious as is. I often make a similar cherry-tomato based dish with Halibut. Next time, I use this one - the Dijon and oregano are stellar.

I'm going to add sautéed wild mushrooms and top it off with feta cheese

I made this last night it was easy and very very good…only thing I did extra was add a half cup chicken stock to the sauce and thickened a tad with some corn starch. Glad I did the sauce is great , the more the better!

This is a great recipe.  Made as written (with basil as the herb) and the chicken and sauce were very flavorful.  The dijon really comes through in the sauce and, with 2 pints of tomatoes in the recipe, there was plenty of sauce once the tomatoes were crushed.  Served over basmati rice.  Cooked this in an enameled dutch oven to avoid overflowing a frying pan and that worked very well.  It was a real hit, including with our one year old.  Will be putting this in the rotation.

I used onions and carmelized them, finished it in the oven so tomatoes would get super soft. Very delicious!

We loved the recipe . I added some baby spinach at the end . It was a good addition as I was too lazy to make a salad . Next time I would add black olives . We just sopped it up with bread . So yummy and easy.

@Emster next time may I suggest adding another extremely simple Chinese summer dinner table staple - ripe juicy tomatoes cut into wedges, sprinkle some granulated sugar on top (don’t be too shy with the sugar so you bring out the tomato flavour without overpowering). It looks beautiful next to the green cucumber, both of which “cleanse / refresh” the palette a bit before you dive into the meat again. This combo made me eat more rice than I intended. 🤣

After an overzealous farmers' market purchase, I found myself with far too many grape tomatoes; so grateful to find this recipe.  I used 8 smallish thighs, skin-on and bone-in, salted and peppered.  Skipped Step 1 and instead sautéed the scallions and spices, added the wine, added chicken and roasted for an hour, watching liquid level.  Added tomatoes beneath the thighs with about 25 minutes left.  Beautiful, crispy skin and fall-off-the-bone perfection.  So tasty and easy!

Excellent! My only substitution was chicken broth/splash of vinegar in place of wine. I opted for basil as the fresh herb just because I couldn't wrap my head around dried oregano and cilantro. Will definitely make it again and/or use the basic recipe to go on various riffs of dried  and fresh herbs.

I despise chicken thighs. Any suggestions?

Tasty and easy. Would be good over pasta.

This is similar to one of my dinner party recipe from Sam Sifton/Rishia Zimmern.  I do not sauté the chicken (I’ve used boned and boneless). Saute the scallions/shallots then lay chicken on top. Roast the whole thing.  Skin gets crispy and sauce very schmalzy. Love it.

Delicious! Used fresh basil from the garden. So flavorful.

As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.

Seven Layer Salad

mayonnaise

sour cream

white wine vinegar

Salt and pepper

iceberg lettuce (about 1 large head)

peas,

red onion (about 1/2 large onion), optional

cherry or grape tomatoes, quartered

shredded sharp Cheddar

bacon,

https://static01.nyt.com/images/2025/07/21/multimedia/21FD-SALADSREX3-seven-layer-salad-tqzk/21FD-SALADSREX3-seven-layer-salad-tqzk-videoSixteenByNineJumbo1600.jpg

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2025/07/21/multimedia/21FD-SALADSREX3-seven-layer-salad-tqzk/21FD-SALADSREX3-seven-layer-salad-tqzk-googleFourByThree.jpg

https://static01.nyt.com/images/2025/07/21/multimedia/21FD-SALADSREX3-seven-layer-salad-tqzk/21FD-SALADSREX3-seven-layer-salad-tqzk-mediumSquareAt3X.jpg

Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, vinegar and sugar, and whisk until smooth. Add salt and pepper to taste, then cover and place the bowl in the refrigerator to chill while you assemble the rest of the salad.

Place the lettuce in the bottom of a 4-quart trifle dish or a large glass bowl. (To make sure you end up with distinct layers, start layering each ingredient around the perimeter of the dish, then fill in the center.) Add the peas in an even layer, followed by the onion, if using, then the tomatoes and finally the eggs.

Spoon dollops of dressing to cover the entire surface of the egg layer, gently spreading the dressing to the edges of the dish with a spatula. Sprinkle the cheese over the dressing, followed by the bacon.

Serve right away or cover the dish with plastic wrap and refrigerate for up to 24 hours before serving. Serve the salad directly from the trifle dish, making sure to scoop straight down to reach every layer.

@Felix, yesss. GA here, and this is a wake requisite. Bring or leave the lasagna (or whatevs), but make sure this salad is THERE. And it's a life requisite -- thanks for reminding me.

I made this for a staff party and it was a HIT. I didn't have enough peas, so I mixed peas and corn that I cut off a fresh cob.The corn added an element of sweet crunch that was indispensable to the overall effect of the salad.  I will do it this way every time from now on--and I plan to make this as my go-to big party salad. Easy and so rewarding.

I have half a pound of cold corned beef that I’m planning to crisp up instead of the bacon! Raw red onions to me are always a delightful treat. I was also raised on this, mother from SC. I don’t really have the type of bowl called for but have a glass trifle (or fruit? Or vegetable?) bowl. I’m so glad this recipe (and associated article) inspired me to think of it and make it tonight! Thanks to everyone for suggestions along the way 🙏

This was a hit for the whole family, including two picky teens. Filling, tasty, and you can make enough for multiple nights if desired. Used beef bacon for our needs and it worked fine. Also mixed in spinach with the romaine.

A version of this recipe is a favorite for my family as well and no big holiday meal is complete without it.  My brother married a girl from Mexico a few years back and her family is now obsessed with this salad too!

I wish I had read the comments first. YES….mayo   vinegar & sugar = Miracle Whip….which I really dislike and ruined my salad. Hopefully, by tomorrow, the flavors will meld, remedying that tang. I’ll try the Worstershire sauce to try to fix the problem.

Love this concept.  I use black beans, slivers of jicama, and corn along with the lettuce, tomatoes, red bell pepper, red onion and dressing +/- bacon.  Wonderful with grilled chicken for an easy beach picnic.

My sister makes this for holidays, continuing a tradition that started with my grandmother in the 1980s (70s?). We always called it Governor's Salad because my grandmother first had it at a dinner hosted by the Oklahoma Governor for the Business and Professional Women's group. I was a grown adult before I heard the name Seven Layer Salad. It will always be Governor's Salad in our family! Beautiful presentation in the photo. We make ours the night before in an 11 x 13 Pyrex and cut square slices.

I add fresh dill and a little crushed fresh garlic to the dressing.. game changer if you love dill like I do.

My mom used to make this in the ‘70s (and I still do) using raw spinach instead of lettuce, and ham and Swiss cheese instead of cheddar, along with bacon, red onion, and peas. No tomatoes. We’ve always served it in layers initially, but it tastes even better as leftovers after everything has been tossed together.

@Nan...I agree...romaine. Chop off the top tougher leaves, rinse head(s) well and store in ziplock bag in fridge. It crisps up wonderfully. Then drain & 1" slices across the lettuce make a wonderful salad base. I haven't bought a head of iceberg for decades, unless for a wedge salad.

I come from the Midwest and as many suggest, this was mandatory so many occasions from funerals to picnics. Now, I live in Seattle and have access to good Dungeness crab. So I add a layer on top and it makes a beautiful main dish. You could do other crab or steamed and chilled Argentinian prawns . Tried to post a photo as it was so pretty but couldn’t. I agree with the comment that the footed trifle bowl is a big part of this presentation!

Adding the peas frozen will keep the lettuce crisp, green onions instead of red onion works very well in this salad, as well as adding diced cucumber. This salad is always a family favourite

Our family version has no eggs or tomatoes but adds cucumber and green pepper! To me it won’t taste right without green pepper. 😉

we made this on the request of my 7 year old. I was skeptical, but we were pleasantly surprised at how good this was (still heavy, but fresher tasting than I'd expected)! I didn't make the full dressing and used whole yogurt instead of sour cream, and omitted the onion for the kids and the cheddar for me. next time I'll try the worchestershire addition and also want to try adding some small boiled potatoes to round it out as a meal.

This is by far the best salad ever. Where I come from (SC), it is requisite post-funeral fare. I was well into middle age before I figured out that nobody had to die in order for me to partake.

PS Pro tip: add a scant dash of Worcestershire to the dressing. Just a bit, but that bit makes a difference. Also, use apple cider vinegar, not white, and adjust the vinegar and sugar proportions to taste. It should be both vinegary and sweet, like so many good Southern foods.

Ms. Heuck’s recipe is informed by a beloved recipe published in Sunset Magazine’s 1982 Favorite Recipes II as Overnight Layered Green Salad. The dressing contains no vinegar. It is 2 C mayo, 2 tsps sugar, 1/2 C grated Parm, 1 tsp seasoned salt, and 1/4 tsp garlic powder. The salad included iceberg, green onions, celery, water chestnuts, and peas with the dressing on top to seal in the freshness. Just before serving, you added the bacon, egg and arranged egg and tomato wedges. So pretty, so delicious, and so homey! I agree that a splash of Worcestshire would be a great addition.

Often, I’d make this salad in a pretty clear dish or bowl, and leave it for the host as a gift along with the serving utensils and a decorative copy of the recipe.

What I love about the old-time recipes is that they have lasted for a reason.  For me, that reason is that I always have the ingredients on hand.  No need to shop for ingredients for tabbouleh, som tum or any of the other additions in this article.  Sometimes, just sometimes, keeping it simple works!

This was Mom's signature holiday salad. I don't remember the cheese being cheddar, but am certain Miracle Whip was involved instead of mayonnaise. (Do not come for me; it was Minnesota in the 70's.) Also included were canned, sliced water chestnuts, halved. I'm going to make this as a single serving soon.

could you use silken tofu as the base of the dressing? and simply omit the cheese and eggs add another tasty elements such as artichokes, cucumbers, sundried tomato if you want more richness of flavor, roasted sunflower seeds for a salty element. you could do crispy baked tofu chunks for protein.

@Anette @meg has some terrific suggestions. I would just add avocado and chickpeas. Each can be blended into their own creamy vegan dressing. Chickpeas can be fried or roasted with smoked paprika or chipotle and used as croutons to replace the bacon. Flaked nutritional yeast can also be used so give a nutty, savoury somewhat cheesy note.

I think once you add sugar and more vinegar to the mayo (per recipe), you kind of have Miracle Whip! :-) ... (and... I happen to like Miracle Whip for some things! :-) :-))

@Brandy Tabbouleh is an old-timer recipe for many.

@carol Your Whole Foods must be next to a pea patch, and your home next door to the Whole Foods. And you and some Whole Foods staffer must be fast runners. Otherwise, I can’t understand why you prefer “fresh” peas. Peas start turning to starch the minute they’re plucked from the vine and lose their vibrant pea flavor. Which I know well, having grown up on an Iowa farm. I’ve tried the ones occasionally offered by Trader Joe’s a few times, and they’ve always been starchy and tasteless. Give me frozen any time.

Imagine a kitchen in 1975 in the suburbs of Massachusetts: there was always a jar of Miracle Whip in our refrigerator.

Just what I was looking for to take along to a garden party - but as there will be people who prefer vegan food, I’d love to get some ideas for substituting eggs and cheese in the salad! Thanks for sharing your experience and suggestions.

@Russ Wilcox That’s where I first saw the re pipe after having it a few times. It’s  absolutely the perfect do ahead or potluck

Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.

Top 9 grape tomato recipes from across the web

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Mushroom Poblano Tacos

Top 9 grape tomato recipes from across the web

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Mushroom Poblano Tacos

The most viewed grape tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine