The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Author: Marianne Mays
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Peggy Markel
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
Author: Molly Stevens
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Sean Brock
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Ivy Manning
Author: Dan Barber
Author: Bon Appétit Test Kitchen
Author: Candice Kumai
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor...
Author: Anna Stockwell
Author: Giada De Laurentis
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino
Author: Melissa Clark
Author: Ian Knauer
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Michael Solomonov
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Ivy Manning
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Author: Lucy Danziger
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side.
Author: Mark Bittman
Author: Anna Thomas
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Author: Anita Sharp
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Author: Sara Forte
Author: Lorna Sass