Leafy Greens

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.

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.

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.