This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

The peppery slap of this early-spring green is the perfect way to wake up the palate after a long winter of grains and braised meat.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.