Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

2 pounds bunch spinach, or 2 10-ounce cellophane packages spinach 3 tablespoons extra virgin olive oil 5 garlic cloves, peeled Salt Freshly ground black pepper Wash the spinach (see washing tips below ...

When you need tasty greens on your plate, and you need them fast, look to sautéed spinach. You can find spinach almost anywhere — maybe there’s some in your fridge now! — and it cooks up easily and ...

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, “What’s that?” as they ...

1/4 cup plus 2 tablespoons extra-virgin olive oil 2 very large organic leeks and 1 small leek, white parts only, halved lengthwise, thoroughly rinsed, patted dry 2 pounds organic russet potatoes, ...

Spinach has long been hailed as a leafy green superfood—and for good reason. It’s loaded with fiber, antioxidants, folate, and, most notably, non-heme iron, a vital mineral that supports healthy blood ...

Spinach is a delicious, nutritious, and versatile addition to many recipes. However, it’s not necessarily long-lasting. In many cases, home cooks will find the fresh green leaves turning wilted and ...

There are only so many chicken casseroles one can make. This vegetarian casserole delivers serious flavor and is perfect for your Christmas dinner. Best of all, recipe developer Anne Clark of My ...

Who knew spinach could be so decadent? As simple as it may be, this leafy green gratin steals the show every time it’s added to the menu. We love to serve it as a side dish for a holiday feast, either ...