Arugula

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

There’s a whole wide world beyond herbs.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.

Make this peppery salad in the late summer when the plums are perfection.

It's peppery, it's horseradish-y, and you can use it in everything.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Because nothing says "Thanks for raising me" like a whole roast chicken.

From arugula to watercress, we've got you covered.

Arugula’s spicy kick makes it a natural pairing for gin.

Crisp-skinned fish isn’t about high heat.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.