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It’s impossible to stop eating these green beans.

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Spicy, funky, and sweet!

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

ATTN: Pickle lovers. We’re here for you.

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. 

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

One of the easiest breads to make at home gets pretzel-ified with a highly burnished, salt-coated crust and a delightfully bitter twang. 

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar.