Leafy Greens
13 Bok Choy Recipes to Get Some Greens in Your Dinner
Add a little crisp-tender sweetness to your meals.
Stir-Fried Chinese Greens
These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.
Spicy Tahini Date Salad
Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.
Tabasco and Gochujang Cured-Salmon Poke Bowl
This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.
Weeknight Pasta With Stuffing Crumbs
The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.
Ofe Nsala
Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.
Spring Vegetable Quiche (With Lots of Bacon and Cheese)
A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.
Collards Patra
In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.
Crispy Orecchiette With Spicy Sausage and Collard Ragù
The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.
Qorma-e-nakhod (Stewed Chickpeas With Spinach and Goat Cheese)
This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.
Spinach Frittata With Raisins and Pine Nuts
Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
How New Orleans Made Chicory Coffee Its Own
The dried root was once an inexpensive filler ingredient. Now it’s a sought-after flavor.
How Bagged Salad Mix Took Over the Produce Section
Who thought of packaging salad greens in boxes, bags, and kits in the first place—and do you have to wash bagged salad before using?
Chicken Schnitzel With Creamed Watercress
Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.
Paella Verde
You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.
Grilled Chicken Salad With Creamy Any-Pickle Dressing
The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.
12 Minutes to Dinner? With Short-Cut Angel Hair Pasta, Anything Is Possible
This fry-up turns skinny pasta, cabbage, and bacon into a satisfying and lightning-quick meal.
Quick Fried Cabbage With Noodles and Bacon
This quick dish of cabbage and pasta knocks out absolutely everyone who tries it.
Grits and Greens Soufflé
Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.
Green Mango, Cabbage, and Jicama Salad
Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.