Leafy Greens

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Pickled tomatoes brighten up this classic breakfast casserole.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.