This classic Southern dish is a base of creamy cheese grits topped with shrimp and spinach in a light sauce. More

Pork chops are a mild, tender cut of pork that can sometimes lack flavor. But along with brines and marinades, a quick stuffing can bring added flavors that make a simple pork chop a Sunday Supper all-star. Spinach and goat cheese add just the right amount of flavor without overwhelming the mild pork chop. More

[Photographs: Carrie Vasios] About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection... More

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Adapted from Plenty.... More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

While most versions of bibimbap include beef and/or an egg, this Korean rice dish is really all about the vegetables, namely quick sautéed namul seasoned with plenty of sesame oil. This vegan variation adapted from The Occasional Vegetarian uses a cast iron pan to replicate dolsot bibimbap, typically served in a hot stone pot. More

This recipe elevates an already great saag by adding alu kofta, little deep-fried balls of mashed potatoes tinged yellow with turmeric and spiced with chiles, ginger, and garlic. Crisp on the outside and creamy within, these potato balls have the same just-can't-stop-eating-'em goodness as another deep-fried potato-y treat: Tater Tots. Indian-inspired Tater Tots over Indian-accented creamed spinach? Yes, please. More

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. More

A fall take on hortopita mixes Swiss chard with spinach. More

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More