On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...