We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews.

We find kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss.

At first glance, your guests will think this is creamed spinach. One bite and they’ll be thrilled to find it’s much more exciting than that.

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile.

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

A bowl of these refreshing noodles—a riff on a Japanese classic—is clean and light, yet still hearty enough to make a satisfying meal.

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....