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,...
Author: Anna Jones
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...
Author: Maialino
Author: Anita Sharp
Author: Ivy Manning
Author: Ian Knauer
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner...
Author: Editors of Garden & Gun
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...
Author: Melissa Clark
This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best...
Author: Katherine Sacks
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Peggy Markel
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...
Author: Mindy Fox
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Bon Appétit Test Kitchen
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
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman
Colcannon Potatoes are an Irish mashed potato recipe with mixed with greens and scallions and LOTS of butter and cream. You can't go wrong with this...
Author: Elise Bauer
I love this soup - it's great to know that once the children have eaten a big bowl of it, they're well on their way to getting their 5-a-day. Feel free...
Author: Jools Oliver
Author: Calvin Harris
Author: Deborah Madison
Author: Ruth Cousineau
Author: Michael Solomonov
Author: Bon Appétit Test Kitchen
Author: Gerardo Gonzalez
Author: Ian Knauer
Author: Molly Wizenberg
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale,...
Author: Kim Kushner
Author: Kelly Mickle
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Author: Melissa Clark
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Author: Joe Sparatta
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Author: Susan Spungen
Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style...
Author: Elise Bauer
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...
Author: Jessica Harlan
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for...
Author: Anna Stockwell
Author: Anna Thomas
The salad below celebrates the colors and flavors of fall, adding squash and raisins to contrast the slightly bitter kale greens.
Author: Liz Alpern
Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty...
Author: Camille Becerra