Salad

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. 

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.

Toss roasted squash and Brussels sprouts with a perfectly salty and spicy miso-harissa dressing for a refreshing change of pace.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.