Author: Seamus Mullen
Author: José Andrés
Author: Candice Kumai
Bake a few of these grown-up pizza pockets for dinner tonight and freeze the rest to bake later. After a long day in the office or a long night out with...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Michael Romano
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...
Author: Candice Kumai
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the...
Author: Anna Stockwell
Author: Suzanne Goin
Author: Bobby Flay
This savory pie is baked in a flaky phyllo pastry shell.
Author: Giada De Laurentis
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Dan Barber
Author: Melissa Hamilton
Author: Sara Forte
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
Author: Lorna Sass
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant...
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched...
Author: Ithai Schori
Author: Sophie Dahl
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Author: Jamie Oliver
Author: Tara Duggan
Author: Seamus Mullen
Author: Dr. Marwan Sabbagh
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens...
Author: Claire Saffitz
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Suzanne Goin
Author: Drew Ramsey, M.D.
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall
Author: Kemp Minifie
Author: Molly Stevens
Author: Drew Ramsey, M.D.