Leafy Greens

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Not into kale? Use chard or another hearty green instead.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

This recipe will convince you that a savory breakfast can be a wonderful thing.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

A power lunch for grown-ups and kids alike.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.