Mustard Greens

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

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.

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

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

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

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

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.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Use this toasted-hazelnut vinaigrette on any fall salad.