Leafy Greens
7 Ways to Cook With Endive
Cook it to coax out its natural sweetness, or leave it raw for a satisfying crunch. Either way, endive is epic.
How to Get the Most Out of Your Morning Juices and Smoothies
A key ingredient will maximize the nutritional value of your liquid breakfast. And it's probably already sitting in your pantry.
Roasted Zucchini Lasagna
Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.
Asian Rice Noodle Salad
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
The Pork Tenderloin Dinner To Make Right Now
Collards and butternut squash are in season now—right now! So here's an easy dinner that puts both ingredients to use.
Spinach Lasagna Rollups
Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.
How To Get the Juiciest, Most Flavorful Turkey Breast Known To Man
This Thanksgiving, do the stuff and roll.
The Other Weed You Should Be Eating
Nope, not marijuana edibles. Not foraged weeds, either.
4 Clean and Green Dinners for Cold Weather
Our newest leafy-green recipes will have you ooing and awing at their vibrant, verdant beauty.
Chocolate Cake for Breakfast? And Other 2017 Trend Predictions
An Epi conversation about what food trends to expect next year.
Pork Tenderloin With Squash and Collard Greens
Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.
Wonton Soup With Mushroom-Zucchini "Meatballs"
Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.
Sausage, Greens, and Beans Pasta
What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.
Fridge-Dive Pesto Pasta
Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.
Pesto From the Sea
This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.
6 Extremely Autumnal Dinners
Fuel a weekend of leaf-raking, apple-picking, and sweater-hugging with recipes like cider-brined pork loins, cheesy lasagna, and sweet-and-savory toast.
This Week in Food News: Exploding Kale, Seaweed Farming, and the Future of Kosher
Vegetables are literally blowing up.
Pull-Apart Bread With Pumpkin and Spinach
Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.
This Week's Song to Cook to: Cibo Matto's "Know Your Chicken"
The next step: roast your chicken. We've got the easiest recipe.
Black-Eyed Peas With Herb Smash
This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.