Author: Bon Appétit Test Kitchen
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Traci Des Jardins
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of...
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music
Author: Ivy Manning
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...
Author: Anna Stockwell
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: Anna Thomas
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano...
Author: Patricia Heaton
Author: Andrea Albin
We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.
Author: Josh Walker
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
Author: Molly Stevens
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Georgia Downard
Author: Lucy Danziger
Author: Marianne Mays
Author: Frances Mayes
Author: Kate Fogarty
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher...
Author: Claire Saffitz
Author: Melissa Roberts
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
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...
Author: Chris Morocco
Author: Bobby Flay
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Author: Andy Baraghani
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into...
Author: Kat Boytsova
Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.
Author: Donna Hay
Author: Molly Stevens
Author: Sean Brock
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...
Author: Julia Turshen
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens