Leafy Greens

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

We'll always love a good kale salad—here are some really great ones.

Eat standing up, ideally over the sink.

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

This dressing is coconut milk and lime juice—and it's amazing.

This yogurt dressing is so easy you'll be able to memorize it.

In case you were wondering, yes, it must be Hellmann’s.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

Or any greens, because we know you haaaate kale.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Read before you weed wack.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

You can’t get anything like this in a bottle.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.