Chicory

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

This elegant fish dinner comes together in just 15 minutes.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

This zesty spin on the old party classic matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy veg and herbs. Serve it with bagels or pumpernickel bread.

Stuffing salad still counts as salad, right?

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

What makes this salad so good? A secret ingredient we like to call "flavor flakes."

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.