Leafy Greens

Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.

The longer this cabbage relish ferments, the better it’s going to taste.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Easy, cheesy, beautiful mozzarella fritters. 

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.