Leafy Greens

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

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.