Leafy Greens

Spinach is in season in May. Here's how to buy, store, and cook with it.

How to make fritters with leftover grains and whatever greens you have on hand.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

No need to buy preflavored vodka; we got great results making our own.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Their spicy-hot flavor makes mustard greens one of our favorite springtime vegetables. Here's how to buy, store, and cook with mustard greens, in season in April.

A little blackened magic turns humble cabbage into something incredibly delicious.

Yes, blacken your cabbage.

Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.

The steak can be marinated a day in advance—in fact, it gets better.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.