Leafy Greens

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

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

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

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.

This is our idea of what a cold noodle salad dish should be.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

An understated slaw that gives us what we want: crunch and bright acidity.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

We took the shakshuka formula and subbed green curry...plus tons of greens.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

You can't go wrong with spaghetti tossed with olive oil, plenty of parm, and more than a pound of kale.