Leafy Greens

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

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

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

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 and reaching the ideal texture.

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

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.