Leafy Greens
Wilted Greens Soup with Crème Fraîche
When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
Steak Sandwich with Parmesan Dressing
This open-faced sandwich works just as well as a salad if you’re not feeling the bread.
.jpeg)
5 Ways to Pack Your Lunch Like a Pro
We reached out to the minds behind Maple, Manhattan's latest quick-service delivery juggernaut, to learn how to make desk lunch great again.
Spinach Shakshuka
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
11 Reasons Your Salad Needs Kale in It
No, we're not over kale. The green is trendy for a reason—it's great with Parmesan, plump fruits, and, especially, bacon. (Okay, maybe that's more than one reason.)
The Ultimate No-Wilt Lunch Salad
Skip the sad spring mix and follow these tips instead.
What to Cook When You Don't Have Easter Leftovers
Easter's over. If you're lucky, you've got a boatload of leftovers . If not, cook this.
A Warm Salmon Salad to Welcome Spring
You're going to want to eat this slow-roasted salmon salad every day in this pre-Spring season. And you can do that, because the truth is it's actually not that slow.
Roasted Salmon With Asparagus and Potatoes
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, tangy feta, tender salmon, and sweet spring vegetables.
Escarole Can Do Anything Lettuce Can—If You Can Find It
Quickly wilted or left raw, escarole is a great pick for adding something green to your plate at the last minute. And you're probably looking right past it.
Grilled Escarole
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.
Seared Steak With Cipolline Onions And Radicchio
Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.
Mustard-Crusted Pork Loin With Apple–Cabbage Slaw
During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.
Cannellini Beans With Spinach
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
The Easiest Way to Clean a Blender
Cleaning the crevices of a blender often feels like it requires the skills of a surgeon. But not if you know this trick.
Halibut Stuffed With Kale and Feta Pesto
Stuffing halibut fillets with zesty pesto is faster than marinating, but just as flavorful.
"Seder Plate" Salad
This fresh salad was inspired by the elements of a Passover Seder plate.
A Roast Chicken for St. Pat's Day (and Spring!)
What makes this roast chicken a spring chicken? Lemony smothered cabbage, that's what.
Roast Chicken with Cabbage, Bacon, and Potatoes
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.