Leafy Greens

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

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

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.

There’s a whole wide world beyond herbs.

Pork belly, Napa cabbage, repeat. I can't stop making it!

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

This weekend brunch project is a springtime party showstopper.

Haters begone. My cod and I are very happy, thank you very much.

Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

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).

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.