Leafy Greens
The Surprising Vegetable You Didn't Know You Should Be Roasting
Sweeter, easier...why didn't we think of this before?
4 Tricks to Getting Better Bagged Salad
Follow these tricks and say so long to sad, sorry bagged lettuce.
Spinach Gnocchi
A fun alternative to classic potato gnocchi.
Olive-Oil Toasts With Greens, Pine Nuts, and Raisins
Thin, crisp toast has never let me down. Making a batch while I mull over whats for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).
Green Salad With Radishes and Creamy Mustard Dressing
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
How to Use Up Every Single Molecule of Your CSA
One woman, 42 pounds of locally-sourced produce—during the middle of winter—and a vow to not waste a single ounce of it over the next two weeks.
Hearty, Healthy Winter Greens
Don't subject yourself to root vegetables all winter long. Whether cooked or raw, dark, cold weather greens are far from boring.
Beef Wellington with Roasted Potatoes and Wilted Greens
When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.
Hot-Honey Shrimp with Bok Choy
Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.
Pretzel-Crusted Chicken With Cauliflower Purée and Arugula
Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.
Kale Every Which Way—Except Salad
Chef Yotam Ottolenghi's fresh ideas on hearty, healthy, trendy greens.
Skillet Chicken Pot Pie with Butternut Squash
Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.
Detox Pho with Beef, Mushrooms, and Kale
This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.
Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
Seared Sweet Potatoes with Sausage and Radicchio
These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.
Roasted Citrus and Avocado Salad
Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.
Lentils with Cucumbers, Chard, and Poached Egg
Start your weekend mornings right with this healthier, more delicious breakfast bowl.