Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

This is probably my favorite recipe in this book. I was so proud of myself for transforming a mundane side dish, braised greens, into a complexly flavored and delicious standout. Inspired by smoor ...

Super healthy but equally delicious, mustard greens are a great addition to your repertoire. They have a strong, peppery bite — like a more intense arugula. They’re used in Indian, Japanese, Italian ...

Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs, ...

After such a big week of cooking (and eating all those Thanksgiving leftovers), you might be ready for some simpler meals this week. This recipe from “The Complete Mediterranean Cookbook: 500 Vibrant, ...

Dorsey makes bone broth and beans earlier in the week in this simple, comforting soup, but you can use store-bought broth and beans and it will taste just as great. If you want to add flavor to your ...

Pollo a la piña (pineapple chicken): Speaking of tacos, Rick Martínez’s chipotle and pineapple glazed chicken makes a delightful taco filling when paired with warm corn tortillas. Or take his advice ...

A classic Chinese preparation, tomatoes and eggs are cooked with scallions and garlic in Dorsey’s version, and then served with a cumin-scented rice and simple garlicky greens. Make the greens and ...

"I was so proud of myself for transforming a mundane side dish, braised greens, into a complexly flavored and delicious standout." This recipe by Charles Hunter III is one that I often make. It is a ...

While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale and broccoli), these leafy vegetables hold key differences in taste and texture.