Leafy Greens

This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.

Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.

Topped with crunchy cabbage and creamy egg salad and nestled between toasted brioche buns, these extra-crispy shrimp burgers are over-the-top in the best way.

Summer dinner comes together in no time when everything’s thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.

Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.

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.)