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A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a brussels sprouts and kale dish, I tossed together medley of red swiss chard, young kale, toasted hazelnuts, and jewel-like pomegranate seeds. With a natural sweetness and plenty of pleasing crunch, it's my new favorite salad — and sure to be a hit on this year's Thanksgiving table. For a different Fall salad, keep reading.
Green cabbage is one of those vegetables in the grocery store that tends to get looked over. It's a humble, cold-weather ingredient that doesn't scream out for attention. It may not be as fancy as red, napa, or savoy varieties, but see why it really does deserve to be praised when you take a moment to read about green cabbage.
From Susannah Chen
Pomegranate-Hazelnut Winter Greens SaladIngredients1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
1 cup hazelnuts, toasted in the pan
1 cup fresh pomegranate arils
Directions
In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
1 cup hazelnuts, toasted in the pan
1 cup fresh pomegranate arils
Directions
In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.
Can you picture yourself on an island getaway? How about climbing Mount Everest? Well, with Downy’s Facebook Mashup application, you can mash up your photos to see what it would be like!
Downy Simple Pleasures is mashing up unexpected fragrances and wants you to mash up your favorite photos. All you have to do is sort through your favorite Facebook photos using Downy’s Mashup application and share with your friends. They’ll get a kick out of it! Maybe you’re in a bikini standing in front of a snow-covered mountain or riding a bicycle on a deserted island. Whatever you mash up, have fun with it and keep on experiencing the unexpected!
Ten years ago, Emeril Lagasse was one of the world's first celebrity chefs and today, he's still a culinary trendsetter. Recently, we sat down with the chef for a quick chat about the direction of the food scene. To find out what food trend he's loving at the moment, watch the video!
I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites — like a turkey roulade instead of a whole roasted turkey, for instance.
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.
But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading
A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a 
print recipe
I'm a little sick of the traditional 