Hearty grains meet crisp apples and tender chicken in this all-in-one salad This isn’t your average salad. Built on a base of ...

Serves 4 to 6 as a main course "I prefer the spiciness of mustard greens here, but feel free to use whatever greens you like. Swiss chard works well, as does escarole. Since I make this soup in ...

7. Add reserved tahini sauce and toss greens to coat. 8. Taste and season with salt, pepper, and more lemon juice as needed. 9. Sprinkle with toasted almonds and serve.

If you’re watching your fat and calorie intake and don’t want to use butter (although hs a richer flavor), this recipe works wonderfully with heart-healthy, Omega-3-rich avocado oil (like I ...

It’s one of our most popular new recipes of 2025 for a reason (that reason being it’s easy, versatile and very delicious).

4 boneless, skin-on chicken thighs Kosher salt and freshly ground black pepper 6 cloves garlic 4 sprigs thyme 1 ½ tablespoons lemon zest 2 tablespoons lemon juice, plus more to season ½ Thai ...

And I absolutely increase those hearty greens — escarole, kale, mustard greens — to make sure I don’t waste any hot-honey-anointed pan drippings. View this recipe.

But mustard means more than just the jars in your fridge. It turns out that the condiment, plus all parts of the plant from seeds to greens, have dietary advantages.

Though mustard cultivation originated in the Himalayan region over 5000 years ago, the greens of the plant gained their culinary and medicinal popularity during the European Middle Ages.