Leafy Greens

Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.

Tossing rotisserie chicken in homemade spicy red curry makes for a quick and flavor-packed dish you can serve and eat all kinds of ways.

You may be tempted to eat this tangy steak all by itself, but the payoff of building it into a salad with funky blue cheese and juicy tomatoes is well worth it.

This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal.

Smothered in a red curry and coconut milk sauce, these noodles are crispy-meets-soggy at its best.

This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.

Dinner just got 10 times more colorful. 

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.

Versatile dumpling wrappers eat like noodles when cooked in the hot broth.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

Change up your lettuce game and give your leaves a quick blanch to preserve their crunch and color and mild sweetness.

Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.