Leafy greens of all sorts are good simply wilted, cooked by a combination of steaming and sautéing. Tender greens such as spinach, watercress, and pea shoots cook quickly, in just a few minutes, uncovered. The sturdier greens (chard, kale, broccoli rabe, collards, cabbage, amaranth, beet greens, turnip tops) take longer. These are best cut into ribbons, or shreds, and covered to steam during cooking. It helps to have a large shallow pan that can accommodate a big mound of leaves at the outset, a tight-fitting lid, and a pair of tongs to stir and lift the greens to keep them moving and cooking evenly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.