Leafy Greens

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

Finishing this dish with coconut milk retains its sweet flavor.

Sub in whatever you have on hand in Dana Cowin's mix-and-match chili recipe

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

A robust soup brimming with mixed vegetables and protein in a rich dashi broth, this one-pot stew is eaten by Japanese wrestlers in training. It’s wonderfully hearty without being heavy.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This fast one-pot dinner is rich enough to comfort, but light enough that it won’t weigh you down.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.