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Hardy Greens With Lemon Garlic Vinaigrette

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Author: Natalie Chanin & Butch Anthony

Lemony Asparagus

This simple side dish comes together in just about 5 minutes.

Author: Marina Delio

Fried Green Plantains

Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...

Author: Melissa Roberts

Chickpea Ragout

Author: Sheila Lukins

Falafel Mushroom Loaf

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

Author: Katherine Sacks

Drunken Fig Jam

Author: Jill Silverman Hough

Roasted Venison

Author: Holly Smith

Passion Fruit Syrup

Author: Allen Susser

Roasted Squash with Mint and Toasted Pumpkin Seeds

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Author: Susan Spungen

Pomegranate Molasses Glazed Carrots

Author: Bon Appétit Test Kitchen

Spicy Chickpea and Spinach Curry

Author: Melissa Clark

Southeast Asian Rice Noodles with Calamari and Herbs

Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...

Author: Gina Marie Miraglia Eriquez

Braised Turkey Legs

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.

Author: Alison Roman

Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips...

Author: Rhoda Boone

Spicy Salmon Teriyaki with Steamed Bok Choy

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Author: Anna Stockwell

Bacon Wrapped Corn on the Cob

Author: Jamie Deen

Cranberry Beans

Author: Frank Stitt

Super Spinach Salad

Author: Donna Chase

Brown Rice and Barley

Author: Lillian Chou

Mâche Salad with Creole Vinaigrette

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...

Roast Walnut and Squash Medley with Persillade

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with...

Author: Dr. Rupy Aujla