The Department of Salad: Official Bulletin
Newsletter (Digital)
What? A weekly missive that will not just inform you about the glories of salad—past, present, and possibly future—but also supply you with recipes and dressings to keep you in salad year-round. And know this: you don’t necessarily have to like lettuce. You don’t have to be a vegetarian, but it’s fine if you are because we’ll be exploring the salad spectrum: chicken, beef, fish, bean, grain, fruit, and straight-up vegetable salads, as well as hot and cold concoctions. Also: We at the DOS do not by any means consider salad a “diet” food, so get that out of your head this instant. At this point, our hopeful lineup of regular features will include CHEF SALAD (coercing people we admire to chat with us and give us their salad recipes), TEST KITCHEN (an inconsistent mix of product and gadget recommendations, extra recipes, and ideas for smoother and more delicious weekly salad making), and, occasionally, BOOKS. Source
Actions
Media Outlet details
| Scope | National |
|---|---|
| Language | English |
| Country | United States of America |
Similarweb UVM
|
Request pricing |
Comscore UVM
|
Request pricing |
Recent Articles
Search ArticlesFavorite Grain Salads to Wrap Up Summer
My Barley and Peach Salad with Hazelnut Persillade I PROBABLY SAY THIS EVERY SEPTEMBER:I am not yet ready for the autumnal, horn-o’-plenty lifestyle. Wasn’t it just yesterday that we talked about your beach vacation and the tomatoes you picked from your garden, which you ate with nothing but olive oil and flaky salt, because they were perfect? And mere moments ago when we marveled at the spring blossoms blowing through the streets like pastel-colored snow.
That Watermelon Shrub You Asked For
ONE OF MY FAVORITE television shows of the last few decades, in addition to the biggest hits everyone raves about (The Sopranos, Madmen, Breaking Bad, and now Widow’s Bay, which is a masterpiece I have already rewatched more times than I’m willing to admit, and I marvel each time as if it’s brand new to me) is The Leftovers.
Salads to Save Dull Dinners
WHENEVER I LOOK BACK IN MYSTIFIED WONDER to the day I decided to dedicate my remaining years on this delightful haunted house of a planet to salad—what was I smoking?— one thing I have tended to forget is that not only do I truly love salad but also that I’ve just never been an entree person. I don’t get the allure. Whether that is a virtue of mine or my wooden leg, I do not know. But I’ve noticed some things.
Simple Salads to Tote Along When You Go A-Visiting
IT’S ABSOLUTELY DISGUSTING HOW BUSY we allow ourselves to get, isn’t it? Working year-round, rain or shine or tornado, indoors, until we can no longer quite conjure what it was like to be alive in the precious days before all we did was work work work work work. And work some more. Meaning what it was like to be a kid, when ease and freedom and endless dreams and questions followed you around like a psychedelic rainbow.
Potato Salad: Give It to Us. All of It!
Thompson’s Seafood and Country Cooking, Deep Gap, NC IT’S TIME FOR A LITTLE STROLL through the potato salad section of the vast Department of Salad archives down in our basement. But first: Midsummer seems like the perfect time to bring out my ode to the dish, which I originally wrote for the wonderful British Food Almanac. Then we have some of our favorite potato salad recipes. Enjoy them now; it won’t be long until people are talking about nothing but pumpkins and other Cucurbitaceae.
Green Goddess Little Gems. Piquant White Bean Salad with Olives and Fried Lemons.
WE’VE PROBABLY ALL BEEN playing it safe when it comes to leafy green salads, trying to make sure we know exactly which lettuces were the culprits of the recent unpleasantness (iceberg, specifically from Taylor Farms, which is sold under various brand names at many outlets including Whole Foods and Walmart) and which nuggets of advice about it were based on science and fact and which were cobbled together from gossip, back-alley vibes, and the secrets of the sea, by dubious...
Cold Peach Cucumber Soup. A Very Luxe Cheese Toast.
MS. NUNN SAID SHE WOULD make the salads herself. For she had said it so many times before. (How does one measure almost six years of salad making?) But against her better judgment, she occasionally found that the desire for another dish altogether entered her thoughts. A simple soup. A toasted sandwich. Most often, it had to be both. She would consume them on the patio, in a beach chair, with loud birds and shabby flowerpots and a large poodle nearby.
Shrimp and Roasted Corn with Bacon and Tons of Chives. Roasted Tomato Pasta Salad with Green Olives and Herby Ricotta.
Summertime Shrimp and Roasted Corn Salad with Bacon and Tons of Chives AS WE ALL KNOW, life is rarely a straight path from start to finish. Nor is it a clear path. And you’re never finished until you’re finished (if ya know what I mean). You finally make it through a nail-biting stretch of dark, winding roads in the rain and are happily cruising along a sunshiny straightaway when—eeeeek—a giant turkey buzzard with a snake in its beak lands right in your path.
Chopped Chickpea and Avocado Salad with Double Pepperoncini; Herby Carrot Salad with Toasted Nuts and Dates
This carrot salad is crazy piled on the whipped feta, but you can always eat it on its own.Perfectly delicious! ONE THING I ENJOY IN MY SPARE TIME is complaining about the weather. If there were a Girl Scout badge for this, it would absolutely be on my sash. And it’s not small talk to me. If you bring up the weather at a dinner party, I’m not going to stare past you or change the subject.
Use Your Cheese As You Please (in Your Salads)
Refreshing Watermelon and Radish Salad with a Whisper of Feta. IN THE EARLY DAYS OF THIS NEWSLETTER, a woman voluntarily exited our lovely society here because, as she put it: too much butter and cheese. She was responding to a newsletter featuring a quiche Lorraine recipe, so naturally I got a little defensive. I would love to see you make it another way, I said directly to her, in my mind.