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Liz Pearson

  • Recipe

    Spinach and Mushroom Salad with Miso-Tahini Dressing

    The classic, earthy mix of spinach and mushroom gets a bright note from parsley and welcome crunch from cashews. It’s topped off with a creamy, savory dressing of miso and…

  • Recipe

    Fresh Mozzarella and Spinach Pesto Melts

    A grilled cheese/French bread pizza hybrid, this dish comes together quickly with the help of a broiler and a hot baking sheet that heats the bread from below. It’s a…

  • Recipe

    Spinach and Chickpea Curry

    This hearty side tastes as if it’s been simmering for hours, but it comes together quickly with canned tomatoes and chickpeas. Serve it with chicken and some warm naan.

  • Recipe

    Green Goddess Scrambled Eggs

    A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them…

  • Recipe

    Coconut Creamed Spinach

    Coconut milk adds a barely there sweetness to this classic side, while toasted cumin gives it an earthy flavor. Serve this with beef or lamb, or top with a fried…

  • Recipe

    Spinach and White Bean Salad with Tuna

    The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…

  • Recipe

    Asian Ground Pork and Spinach

    Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice…

  • Recipe

    Potato and Gruyère Gratin

    Nutmeg and garlic are a classic flavor combination in rich, creamy potato dishes like this one.

  • Recipe

    Carrot and Sharp Cheddar Gratin

    This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.

  • Recipe

    Mushroom, Leek, and Fontina Gratin

    Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will…