Chicory

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Sardines are in their full glory in this umami-packed twist on Caesar.

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

This recipe takes all the right shortcuts and none of the wrong ones.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Stuffing salad still counts as salad, right? In this recipe, it does.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.