Leafy Greens

You can stuff this slawlike salad inside your pita, or eat it on its own.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Use just one type of bean to ensure even cooking.

The kale trend shows no signs of slowing down. How did the leafy green go from salad bar garnish to trendy and ubiquitous superfood?

Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).

Here's how to buy, store, and cook with kale, in season in September.

Here's how to buy, store, and cook with chicory, in season in September.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.