Author: Joanne Weir
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Adam Sappington
Author: Gina Marie Miraglia Eriquez
Author: John Schlimm
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Jeanne Thiel Kelley
Author: Georgia Downard
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
Author: Bruce Aidells
Author: Mario Batali
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.
Author: Maggie Hoffman
Author: Lori De Mori
Author: Tori Ritchie
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Author: Anna Stockwell
Author: Mindy Fox
Author: Greg Baker
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Andrea Albin
Author: Frank Stitt