Green Dishes and Drinks

See the RecipeJames Baigrie
See the RecipeSusie Cushner

Pappardelle Over Wilted Asian Greens

For this dish, use the market's best-looking greens. Each lends its own character: mustard greens provide a peppery tang, bok choy an earthy pungency, and mizuna a bitter-edged complexity. See the recipe for Pappardelle Over Wilted Asian Greens »Christopher Hirsheimer
See the RecipeAndré Baranowski

Rib-Eye Steaks with Chimichurri

Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. See the recipe for Rib-Eye Steaks with Chimichurri »André Baranowski
Scallops with Pesto The garlicky pesto is a perfect match for sweet, silky scallops. See the Scallops with Pesto RecipeAntoine Bootz
See the RecipeAndré Baranowski

Miso-Marinated Salmon with Green Sauce

JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.André Baranowski
Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.Andre Baranowski

Brussels Sprouts Salad

Shredded Brussels sprouts, tossed with pecorino, walnuts, and lemon, is a bright and fresh salad for any Thanksgiving spread. See the recipe for Brussels Sprouts Salad »André Baranowski

Shredded Beef with Lime and Avocado

Shredded Beef with Lime and Avocado
Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.André Baranowski

Escarole with Prosciutto

Escarole with Prosciutto
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.André Baranowski
Tomatillo Bloody Mary

Tomatillo Bloody Mary

Tomatillos give this Bloody Mary variation its green hue.Michael Kraus
Spinach Salad with Oregano Vinaigrette

Spinach Salad with Oregano Vinaigrette

Be sure to use large, mature spinach with thick stems, not bagged baby spinach, to make this salad. The leaves' hardy texture and earthy flavor will stand up to the pungent vinaigrette.Caitlin Santomauro

Chao Sigua (Stir-fried Loofah)

"It has always been on my to-do list to attain Zen enlightenment, and recently, I did." Read Daniel Pinkwater's essay, "Mystery Vegetable"Todd Coleman

Collard Greens Salad with Peanut Vinaigrette

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »A.J. Wilhelm

Acchiughe Con Salsa Verde

Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).Penny De Los Santos

Bacon-Wrapped Scallions

Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Andre Baranowski


Some Brazilians substitute vodka for the fiery cachaça--sugarcane brandy--in this classic drink and call the result a caipiroska.Tuca Reines