Leafy Greens

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

All the flavors of a steak sandwich on rye, but in salad form.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.

A pest is destroying this year's kale crop, and prices of the leafy green are rising. From farmers to chefs to consumers, Americans everywhere are worried

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.