Leafy Greens

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

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