Soggy salad is a fate no one deserves, so we asked an expert on how to properly incorporate warm ingredients in our cold salads.

I tried Ina Garten's easy pasta salad recipe, and it's my new go-to for summer barbecues. As a chef, I made some adjustments ...

I love a great big summer salad, packed to the brim full of vibrant and flavourful vegetables and fruit. The summer salad is so accommodating and will happily work well if you swap out some of the ...

“I want butternut squash, chopped up, roasted in the oven, feta cheese, avocado, butter beans… then pine nuts and lots of dressing.” ...

Method Make 500ml of vegetable stock (with the cube), then refill and boil the kettle. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day ...

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the bread, and let stand for 10 minutes. Fold in the squash, prosciutto, and the ...

• 1 medium yellow squash • 1/4 pound of cheddar cheese, either cubed or shredded • 1/2 cup of vegetable puree • 1 can of garbanzo beans, drained and rinsed • 1 can of corn, drained and ...

Place the cover on top of the Dutch oven, then place it in the oven to bake for 45 minutes to 1 hour, or until the squash is tender and the cheese is melted. Remove the pot from the oven, take off ...

Butternut squash >> your favorite winter squash. Cannellini beans >> other white beans, such as navy or Great Northern, or chickpeas. Canned beans >> 1 1/2 cups home-cooked beans.

Lower the heat and add the liquid aminos, Parmesan and nutmeg. Stir until the cheese has melted, then stir through the squash purée to make a rich, smooth sauce. Take off the heat and season with ...