Leafy Greens

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

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.