Leafy Greens

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

Smashed white beans bring so much creaminess, you don’t even need dairy.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

TikTok inspired, test kitchen approved.

Give ground chicken the respect it deserves.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.