Leafy Greens

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

This recipe is exceptionally weeknight-friendly (it goes from start to finish in less than an hour) and fully adaptable depending on the tastes of your family.

These pork burgers—inspired by Southeast Asian dumplings—are an ideal weeknight meal. The sweet and spicy mayo acts as both a dressing for the slaw and a sauce for the burger.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad—but instead of tossing them together, we celebrate each on its own.

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

This hearty vegetarian stew comes together in under 30 minutes.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.