Author: Molly Stevens
Author: Anna Thomas
Author: Marianne Mays
Author: Ed Kenny
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
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
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
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Bobby Flay
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
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: Traci Des Jardins
Author: Sean Brock
Author: Georgia Downard
Author: Melissa Roberts
Author: Peggy Markel
Author: Ivy Manning
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
Author: Kate Fogarty
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Ian Knauer
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Molly Wizenberg
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: Molly Stevens
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
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
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
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
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
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
This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Author: Michael Solomonov
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
Author: Gina Marie Miraglia Eriquez
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Author: Andy Baraghani
Author: Ivy Manning
Author: Dan Barber
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew