Watercress

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

Quick-cooking pork chops get a leg up thanks to a speedy, sweet-and-salty pan sauce that feels a lot more dressed-up than it is.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

There’s a whole wide world beyond herbs.

We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

The sturdier your cress, the longer this salad will hold up at room temperature.

From arugula to watercress, we've got you covered.

Crisp-skinned fish isn’t about high heat.

The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.