Leafy Greens
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Vegan
Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.
4.0
(4)
Quick
Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.
4.5
(4.52)
Quick
This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.
4.6
(4.62)
Quick
Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
Quick
This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.
4.4
(4.43)
Easy
This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.
4.6
(4.62)
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It's a winter-spring showdown!
Easy
Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.
4.5
(4.47)
Quick
Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
Quick
We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.
4.3
(4.33)
Quick
In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.
5.0
(5)
Quick
Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
(4.4)
Quick
Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.
4.3
(4.33)
Quick
Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.
4.6
(4.63)
Easy
Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
Quick
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.
5.0
(5)
Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.
4.4
(4.44)
Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.
4.5
(4.48)
Easy
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.
4.3
(4.33)
Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.
4.4
(4.44)
Quick
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)
Easy
This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.
4.5
(4.5)
Easy
An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.
4.5
(4.45)