Spinach Recipes & Ideas

Give a warm welcome to your new favorite weeknight side dish. Stir-frying a big bag of spinach has become one of my favorite ways to get greens on the plate, and a few slices of garlic in the mix makes the spinach feel all grown up. To prepare, you’ll only need five ingredients, high heat, and a wok, and stir-frying spinach should only takes two-minutes. Even in the world of fast stir-fries, spinach is a speedy dish.

It's perfect for breakfast, lunch, or dinner.

And that's a very good thing.

You can cook this with whatever you have on hand right now.

Crispy, cheesy, and oh-so easy.

Take Greek salad and reimagine it as a pizza topping.

A hearty vegetarian dinner that gets an extra boost of savoriness from sun-dried tomato broth.

A fast and fancy dinner no matter the occasion.

Inspired by creamed spinach.

This soup is pure comfort.

Two smart ingredients make it extra creamy and "cheesy."

The rich, creamy eggs are great with a thick piece of toast.

A comforting yet elegant blend of cheese, eggs, and spinach.

It's equal parts elegant and cozy.

This 25-minute dinner will shake up your weeknight routine.

Kids and adults will love them

Ultra cheesy and oh-so comforting.

It takes five minutes to throw together.

A combination of corn, tomatoes, radishes, and basil will help you hold onto the final weeks of summer.

It's the ultimate combination of sweet, salty, creamy, and crunchy.

It packs a whole pound of garlicky spinach in between its cheesy layers.

It's an anytime-of-day win.

Just wait until you taste the creamy mango dressing.

This combination of ingredients is SO. GOOD.

Calling all savory breakfast-lovers.

It's loaded with garlicky spinach, fresh herbs, caramelized lemon, and two kinds of cheese.

Give orzo the risotto treatment.

I knew I loved this humble bowl of soup before I ever took my first bite.

A 30-minute meal with no chopping required.

The Instant Pot does all the work for you.

And you only need 5 ingredients.

Everything you love about the classic dip, packed into your chicken dinner.

This 30-minute meal will wake up your tastebuds.

Why boil when you can roast?

It's packed with flavor and ready in 15 minutes.

Here's what you need to know to make the most of this leafy green.

From salads and pastas to egg bakes and burgers.

Finally, a pasta salad that's packed with flavor in every bite.

It's ready in less than 10 minutes.

It deserves a permanent place in your fridge this summer.

This loaded quesadilla isn't playing around.

Say goodbye to bland, flavorless spring mix and hello to this brighter, bolder new blend.

It's endlessly adaptable to whatever's in your kitchen.

One smart shortcut cuts the prep time in half.

They're packed with equal parts cheese and veggies.

There's a good chance you have these ingredients on hand.

These gut-friendly breakfast bowls are loaded with whole grains, sautéed greens, a yolky egg, creamy yogurt, avocado, and plenty of tangy kraut to grace every bite.

So much better than takeout.

Trader Joes' Outside-In Stuffed Gnocchi is our new favorite freezer find.

We bookmark so many recipes that inevitably some of them never get made, or by the time we revisit them, the ingredients are no longer in season. We’re quite glad we didn’t overlook Yotam Ottolenghi’s recipe for savory ricotta hotcakes. Make them now, while tomato season is still in swing.

January is a good time to turn to simple food as we seek balance after December’s excesses. One of my favorite cookbooks to consult right now is Good Food from a Japanese Temple. And one of my favorite recipes from that book is Horenso no Neno Goma-Ae or Spinach Crowns with Sesame Dressing.Good Food from a Japanese Temple was written in 1982 by Soei Yoneda, Abbess of the Japanese Zen Sanko-in Temple and is a beautiful source for Japanese vegetarian food arranged according to the seasons.

Are you in the mood for some comfort food? Of course you are. But now that spring is here and summer is on the horizon, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn’t stop there.

Two of my favorite conversations that happen around my new book The Homemade Flour Cookbook is when someone realizes that grinding flour at home isn’t just about making wheat flour for bread and that not all flour requires buying a grain mill. I find it really fun and exciting to play with grains, legumes, nuts, and seeds in unexpected ways, and this recipe for mini breakfast quiches with their easy flax crust is the perfect example.

I always try to have a bag of baby spinach in the fridge at all times. It’s versatile enough to throw into soups, sauté into a side dish, or toss in a morning smoothie since it’s so mild in flavor. My latest use for spinach? Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish.

When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate! When you think of creamed spinach it’s the silky texture that comes to mind, right?