Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi
Author: Amanda Hesser
Author: Chris Morocco
Author: Lora Zarubin
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Author: Chris Morocco
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Author: Ivy Manning
Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Author: Chris Morocco
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter...
Author: Alison Roman
Author: Fergus Henderson
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft,...
Author: Anna Stockwell
Author: Travis Lett
Author: Donatella Arpaia
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
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
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: Bon Appétit Test Kitchen
Author: Penelope Casas
Author: Bon Appétit Test Kitchen
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Melissa Roberts
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Author: Alfia Muzio
Author: Joseph W. DiPerri