Leafy Greens

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

Juicy charred chicken, no grill required. For this broiled chicken recipe, you’ll use a quick marinade of mustard, honey, and mayonnaise.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.