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Hearty vegetable stews, braised greens, crisp brussels sprouts, and more.
Spring is bright and green, and that's what this pasta should be, too.
Spinach, artichoke...and cauliflower? Yup, and it works.
Tender, bitter, herbaceous, and fresh above all else.
A traditional, comforting split pea soup with ham.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.
Comes together in no time, satisfies the stomach for hours.
A party dip puts on a dinner jacket.
An easy weeknight salmon dinner.
The brightest, freshest flavor you've ever had in sautéed green beans, thanks to a fun science-y trick.
The creamy white cannellini beans in this easy salad absorb the bright flavor of a vinaigrette in just a few minutes.
Green beans, fried onions, mushrooms, and creamy texture...without the cream.
Grill the sauce, then grill the salad.
A bitter green salad that eats like a meal.
Turn one bitter vegetable into an amazing (and easy) meal.
It's warm, it's full of vegetables, and it's way easier than it should be.
A richer, deeper, old-fashioned version of a famous French artichoke dish.
Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak.
White wine vinegar is the secret to this chunky sauce.
Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.
These summer rolls get their refreshing crunch from juicy watermelon and jicama.
Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.