Leafy Greens

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Two kinds of melty cheese make this dip extra luxe.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Make this one-pan chicken dinner a go-to this winter.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

Sub spinach for kale if you like.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

This deep savory dressing makes simply cooked vegetables come to life.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.