Leafy Greens

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

The pupusa, a Salvadoran hand food, is way easier to make than you thought.

Because nothing says "Thanks for raising me" like a whole roast chicken.

For years, chef Courtney Storer sacrificed her health for the sake of fitting in. Now that she's head chef, she's not afraid to eat a bowl of kale.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

No tough strips of dry meat here.

This isn't your childhood tie-dye.

Chris Field and Jessi Okamoto's radicchio brings all the chefs to the greenmarket.

These dinners are done in 30 minutes or less.

What makes this salad special is the miso ranch dressing and the pulverized nori.

The sturdier your cress, the longer this salad will hold up at room temperature.

From arugula to watercress, we've got you covered.

Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.

Because peas aren't just for side dishes.

The shrimp is even better when it’s grilled.

Arugula’s spicy kick makes it a natural pairing for gin.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

Oh hello, purple daikon. Lovely to see you aren't ramps.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Tender and crisp greens never looked so good as in these fresh and healthy recipes.

If you're in the midst of rent week, this polenta is a pretty solid cheap dinner idea.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.