Springy noodles with crunchy vegetables brighten up Thanksgiving dinner yet are also quick and nutritious for everyday.

Look for wild garlic and lamb's-quarter at your local farmers market in the spring and summer.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

This delicate gumbo has bits of pink ham hock in a sea of leafy greens. There’s no okra or filé here, but an abundance of vegetables makes the soup a satisfying spring tonic....

Turkey soup may be the end of the line for turkey leftovers, but it doesn’t have to be boring and predictable.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

Many people consider stuffing the best part of a Thanksgiving meal, and we’ve made sure everyone will be satisfied.

Salad in blossom: Nasturtium petals, the color of the ever-present Scandinavian sun, top off a mix of tender greens and roasted potatoes and beets.

Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula.