Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne.

Winter Greens Soup

Hearty yet healthy, this soup showcases the best winter produce.

Barley with Winter Greens Pesto

Chewy grains coated in an earthy vegan pesto sauce.

Cooking with Winter Ingredients

The cold-weather produce you should cook with now.

Winter 2006 Gift Guide

Give like you’ve never given before.

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops.

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner.

Baby Arugula Salad with Nectarines and Toasted Hazelnuts

Substitute seasonal ingredients for a salad that’s great year-round.

Grape and Almond Mixed Greens Salad

Makes fans out of the most adamant salad-haters.

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad.

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side.

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.

Salade Lyonnaisey

A variation on the traditional French frisée salad.

Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata.

Garlicky Kale and Spinach Dip

Kale and spinach give body to this pestolike dip.