You could say the salad marches on it’s dressing. Fueled by a flawlessly balanced vinaigrette, your greens will go far.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They’re the second largest crop produced...

A simple green salad, yes. But ordinary? Not a chance.

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land....

We tested this recipe in a traditional Italian terra-cotta bean pot, which cooked the beans gently, allowing them to retain their shape and texture.

Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

Deborah Madison likes to say the sauce is to New Mexico what pesto is to Liguria—it’s everywhere.

Salad brightened with mint.