They're not from Florence...
Swap out your go-to garlic for something new
A hearty, vegan, 30-minute dinner
Run to the store and buy the ingredients for this creamed spinach now—they'll still be waiting and ready in a month.
If you can make room in your heart (and your fridge) for this method, your salad greens will last weeks (!) longer than they do now.
Never have a bad experience with tofu again.
A trick for turning whatever is in your fridge into real dinner—and a meatless main with more personality than a 16-pound brisket.
How to cook, clean, and care for leeks.
Don't resign yourself to brown food dinners just yet. Take a look in your freezer (or in the freezer aisle), thaw the frozen spinach, and sculpt it into something beautiful (and cheesy).
Kendra shows us that the best way to use last week's greenmarket basket, full of vegetables gone soft, is to throw them in a frittata.
A dinner combination that's impossible to mess up.
Your Tuesday night just got some class.
A quick springtime risotto -- that isn't really risotto at all.
Say goodbye to the usual spinach salads.
Homemade pasta, on a weeknight.
We're applying the law of the conservation of energy to the conservation of cream.
Get your green on.
What's dark and green and leafy all over?
With a little imagination, a trip to your spice cabinet can become a trip to India (well, sort of).
Add leafy greens and creamy avocado to your smoothies -- you'll wonder why you didn't do it sooner.
Take some advice from mother.
