Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: Kate Ewald
Author: Kay Chun
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Diane Kochilas
Author: Francis Mallmann
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find...
Author: Art Smith
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
Author: Susanna Hoffman
Author: Gina Marie Miraglia Eriquez
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Author: Anna Stockwell
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Author: Alfia Muzio
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Author: Sara Foster
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Author: Francis Mallman