Alex Lau
The components in this recipe sound a little complicated, but trust us. All of them can be made in advance and just need to be warmed before eating.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
As energizing as an energy bar, with a much simpler ingredient list.