Leafy Greens

Greens you can take on-the-go.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Be sure to get heavy color on the bread and sausage. Thank us later.

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

The most substantial lunch bowl of your life.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

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

The shrimp is even better when it’s grilled.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.