Leafy Greens

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

An immediately familiar and comforting dish from Agnes and Sherman in Houston.

A feel-good, even-easier spin on stuffed shells.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

So much more affordable than ordering from those fast casual salad chains.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Creamy, vinegary, and with lots of fresh dill.

Chicken salad, pasta salad, and Caesar salad, all in one.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Like poached chicken Niçoise and crispy Thai chicken salad.

With a gingery egg drop, lots of kale, and toast on the side.

A halfway-homemade pastry to wow anyone.

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

We’re bringing back quiche.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.

Radicchio and squash with blue cheese dressing, charred greens with citrus, kale with pecan vinaigrette, and more.