Recipe By: The Food & Wine Test Kitchen
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.
Author: Lorraine Pascale
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty...
Author: Ithai Schori
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy...
Author: Camilla V. Saulsbury
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Author: Claire Saffitz
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.
Author: Quealy Watson
Sub spinach for kale if you like.
Author: Claire Saffitz
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.
Author: Alaina Sullivan
Make chicken soup easy by using store-bought rotisserie chicken instead of cooking your own. Fresh veggies like kale and winter squash and fiber-packed beans ensure this soup is loaded with health-boosting...
Author: Dr. Marwan Sabbagh
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Author: Donna Hay
Author: Rich Landau
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Author: Daniela Soto-Innes
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
Author: Drew Ramsey, M.D.
Who can resist a chicken pot pie? This one's packed with kale, butternut squash, and pearl onions and scented with garlic and sage.
Author: Bon Appétit Test Kitchen
This gratin makes a hearty side dish perfect for cool nights.
Author: Land O'Lakes
Author: Ruth Cousineau
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Author: Susan Spungen
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef,...
Author: Bon Appétit Test Kitchen
Author: Dan Barber
Author: Scott Giambastiani
This simple salad has lots of nuttiness and zing, plus it's filling enough for lunch or dinner on a chilly day. While it's great served on its own, it also makes a tasty side to miso-baked salmon.
Author: Phillippa Spence
Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities.
Author: Land O'Lakes
Author: Sara Dickerman
Author: Catherine McCord
A classic Minestrone recipe.