Vegetable

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

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

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

From delicately sweet palmier cookies to hearty tots, these videos will show you how to satisfy any snack craving.

Turn a can of beans into a hearty, healthy dinner in minutes.

June means fresh tomatoes, nutty-sweet fruit crumble, and thirst-quenching drinks.

Canned chickpeas are great, especially when served with a side of comfy pants and Law & Order SVU.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

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

Here's how to grill it without starting a bacon fat fire—it's an art and a science.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

You can freeze AVOCADO?! What is this madness?

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.