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Garlicky Greek Salad

Author: Dona Kuryanowicz

Seared Calamari with Basil

Author: Lillian Chou

Clay Pot Miso Chicken

Author: David Chang

Wilted Greens in Tomato Bacon Broth

While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.

Author: Claire Saffitz

Pak Choi and Kale Dumpling

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

Author: Jeremy Pang

Spinach and Bechamel Gratin

Author: David Allen

Broccoli di Rape and Garlic Soup

Author: Barbara Kafka

Turmeric Salmon With Coconut Crisp

The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

Author: Andy Baraghani