Leafy Greens

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

Juicy charred chicken, no grill required. For this broiled chicken recipe, you’ll use a quick marinade of mustard, honey, and mayonnaise.