Lettuce

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

The foolproof technique that will make sure you never bite into a batch of gritty greens again.

Here's how to grill a head of romaine that's charred on the outside and tender on the inside. Perfection.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

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.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

We got no buns, 'hon. These ideas for lettuce wraps and cups are so tasty, you won't even miss the carbs.

Have more salad greens than you know what to do with? Check out our favorite non-salad ways to use up all that tender lettuce.

Here's how to buy, store, and cook with lettuce, in season in June.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

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.

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

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.