Baby spinach can stand in for the mâche.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This side dish is flavorful enough to also serve as a main course.
Turn humble onions into this thrifty yet luxe pasta dinner.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.