Alex Lau
The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.