Author: Anita Sharp
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Author: Dan Barber
Author: Deborah Madison
This is a simple appetizer that's a hit every time I serve it, due in large part to the vast appeal of warm cheesy things.
Author: Lukas Volger
This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.
Author: Bon Appétit Test Kitchen
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich...
Author: Julia Turshen
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...
Author: Lorraine Pascale
Author: Sean Brock
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Author: Tara Duggan
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
Author: Michael Romano
Author: Dan Barber
Author: Hugo Bolanos