Ted Cavanaugh
Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.