Stir-Frys and Sautés

Asparagus and morels - two harbingers of spring eating - are delicious simply sauteed together in a bit of butter in this easy recipe.

Thin slices of asparagus with browned garlic and Chinese fermented or salted black beans make a quick and easy dish.

An easy and intensely flavorful side dish for fall and winter.

This easy method of shredding brussels sprouts and quickly cooking them over high heat with a bit of flavoring is endlessly flexible (and sure to win over avowed brussels sprouts-haters!).

Brussels sprouts are sauteed to bring out their nutty flavor and then mixed with walnuts for a simple fall side dish in this quick, ultra-healthful recipe.

Brussels Sprouts With Capers is easy and delicious.

These Brussels Sprouts With Fried Onions are easy and delicious.

This stir-fry takes full advantage of butternut squash's sweetness, and leaves its luscious texture intact, ready to savor.

These carrots are cooked with whole cumin seeds and a bit of ginger for a nutty, sweet flavor.

Okra simply cooked with just a touch of garlic and salt tastes of fresh grass in the most wonderful way.

Turn bok choy or baby bok choy into a quick and delicious side dish.

These Glazed Carrots are sweet, tender, golden, and delicious.

Glazed Pea Pods and Baby Carrots are cooked with a bit of orange juice and chile for a simple, easy, delicious spring side dish.

A few chopped green garlic stalks add a springy sweetness to collard greens, kale, or Swiss chard.

A blast of garlic and spicy chile make quick, tasty work of any cooking greens - kale, collard greens, turnip greens, chard, mustard greens, even spinach.

Greens cooked with "popped" mustard seeds take on a slightly smoky aroma and a discernible nutty flavor.

A bit of onion, ground ginger, and black pepper make these greens sing with spicy sweetness.

Saute some greens and throw in some preserved lemon and you have an ultra-healthy, delicious winter side dish of Greens With Preserved Lemon.

Sautee kale with red onions and caraway seeds – and a few "secret" ingredients – for an outstanding new take on eating your greens.

Lemon adds a bright, delicious kick to broccoli rabe.

An easy classic spring recipe.

Pancetta, garlic, and mint bring out the earthy nuttiness of baby artichokes.

Sauteeing is a great and easy way to cook broccoli rabe.

Escarole is nicely softened with a bit of heat by sauteing it.

Fresh, springy fiddlehead ferns transform into a tempting, savory side dish with a bit of browned garlic.

Morels (morel mushrooms) are wild mushrooms that come in any color from cream to gray to brown to almost black. They look like little spongy cones and contain the most remarkably wild and forest-y flavor. See the easiest and tastiest way to cook them here.

Sauteeing is a delicious way to prepare stinging nettles.

Sauteed pea greens - cooked quickly and simply - are a wonderful way to use the tender young vines of pea plants.

Sauteeing is a great way to cook radicchio and it mellows the famously sharp flavor of this bright red chicory.

The quickest and easiest way to cook spinach is to saute it - cook it quickly over high heat. See how easy it is here.

Chile adds a burst of flavor to simply sautéed broccoli rabe.

Sweet corn turns a bit nutty when quickly sauteed, and fresh chiles give it a nice kick.

Sautéing okra over high heat with spices brings out its essential grassy flavor--and mitigates the "slime factor" that prolonged cooking or stewing can bring out.