Author: Bon Appétit Test Kitchen
Author: Mary Corpening Barber
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Author: Gerry Hayden
Author: Jeanne Thiel Kelley
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly
Author: Mario Batali
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my...
Author: Daphne Oz
Author: Frank Stitt
Author: Sheila Lukins
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Author: Graham Elliot
Author: Bon Appétit Test Kitchen
Candy-sweet beets are the centerpiece of this healthy, colorful, and flavorful salad.
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Louisa Thomas Hargrave
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce.
Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions
Author: Rhoda Boone
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite pasta partner.
Author: Gianni Scappin
Author: Bon Appétit Test Kitchen
Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.
Author: Jamie Oliver
Author: Marlena Spieler
Author: Gina Marie Miraglia Eriquez
Peppery arugula spices up this slight twist on traditional basil pesto.
A melted mozzarella center makes these risotto cakes special.
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Peppery arugula and tart-sweet apples come together to make a fall soup of surprising delicacy. Arugula loses its sharp bite when it's cooked, but mature arugula will have a more assertive "bitter greens"...