Leafy Greens
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Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
3.7
(3.67)
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The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
4.0
(4.17)
Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.
4.0
(4.19)
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A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
3.0
(3)
Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
4.0
(4.01)
This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.
3.5
(3.5)
The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.
4.0
(3.97)
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Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.
4.0
(3.78)
Easy
“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor
3.0
(3.1)
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“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
4.0
(3.82)
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“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
3.5
(3.45)
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“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor
3.6
(3.58)
Easy
In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.
4.0
(4.03)
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Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
4.3
(4.26)
Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.
4.0
(3.87)
The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.
4.0
(3.81)
Easy
It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.
4.0
(3.92)
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This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.
3.6
(3.57)
Easy
The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.
4.0
(4.15)
Easy
If you can’t find freekeh, use another whole grain, like spelt or rye berries.
4.0
(3.8)
Easy
Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.
4.0
(4.14)
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In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.
4.4
(4.4)
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Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.
3.7
(3.67)
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Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.
4.0
(3.79)