Quick

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

If you don’t have fennel, simply omit it and double the onion.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Customize this recipe by subbing in other nuts and seeds.

Hot-smoked salmon, unlike cured, is fully cooked.

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

This recipe, with its double dose of coconut, is a quinoa game-changer.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

Raspberries or blackberries can be swapped in for the blueberries.

A dip that proves collards don’t have to be stewed for hours to be delicious.