Ben Dewey, styling by Molly Baz
We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.