Leafy Greens

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.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This quick dish of cabbage and pasta knocks out absolutely everyone who tries it.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.