Alex Lau
The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal. Check out step-by-step photos here.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.