Leafy Greens

The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

We love making this salad with mâche instead of traditional frisée.

The mere mention of ramen noodles may bring you back to your college days...and just like then, it's time to experiment a little. This spicy ramen dish contains ginger, chiles, and garlic-aromatic spices that have two amazing properties: they help to increase blood flow throughout the body and help to protect your gut against harmful bacteria, as they work as natural antiseptics in your digestive tract.

The steak can be marinated a day in advance—in fact, it gets better.

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Skip expensive store-bought stock: you can extract cleaner, stronger broth from water and a few pantry items you probably already have on hand (think bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt).

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

The unsung hero of this dish? The nutty-sweet garlic.