Leafy Greens

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Nearly any vegetable can benefit from this classic Korean treatment.

This Hong Kong staple is the ultimate one-pot comfort food.

Cozy soups, comfy carbs, and a honkin’ load of cheese.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This cream of broccoli soup (without the cream) gives the classic a run for its money.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Cozy carbs are our readers' flavor of the month.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Give your sheet-pan dinner the Crispy Kale Crown treatment.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.