You may not feel like dealing with a big mess o’ greens when you’re in a huge hurry to eat, but if your main dish is a breeze and you have a few minutes to spare, it’s a great investment of time. Recently, I fell in love with kale, so preparing a batch in this manner no longer seems like a big deal. Greens—especially kale and collards—provide a reliable source of calcium for vegans. This is a good way to prepare Swiss chard, kale, or collard greens.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.