In this very simple and supertasty dish from Spanish winemaker Álvaro Palacios, curly spinach is cooked just enough to retain its great flavor when mixed with sautéed garlic, toasted pine nuts and plump raisins.
Warm Spinach and Sunchoke Salad
In Food & Wine test kitchen deputy editor Justin Chapple’s spinach salad, nutty roasted sunchokes gently wilt the greens and crumbled cheddar cheese, while apple slices add great tartness.
Sautéed Spinach with Lemon-and-Garlic Olive Oil
“In every little restaurant in Umbria, there are sautéed greens on the menu,” says star chef Nancy Silverton. Here, she blanches spinach, then sautés it in garlic-spiked oil until all the leaves are thoroughly coated.
Silky Spinach with Fresh Cheese
Almond-Milk Creamed Spinach
This creamed spinach is so silky and light that you won’t miss the cream. The crunchy bread crumb topping is a fantastic addition.
Spinach Salad with Warm Bacon Vinaigrette
Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the flavors of mustard, thyme and vinegar before mixing them with olive oil. For an easier approach, start the salad dressing in a skillet (no marinating involved), then finish it in a bowl with all the other ingredients.
Sweet-and-Sour Catalan Spinach
This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that’s drizzled on top.
Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.
Spinach Simmered in Yogurt
At Bedla House, a homestay in Udaipur, husband-and-wife owners Vijay and Soban Singh Bedla invite guests into their kitchen to watch them cook. Peggy Markel loved the way Soban grabbed spices without stopping to measure quantities, adding just the right amount of coriander and turmeric to this wonderfully rich spinach dish simmered in yogurt.
Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal.
Spinach, Feta, and Tarragon Frittata
The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.
Creamy Spinach with Smoked Gouda Gratin
To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the béchamel.
Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon
Celebrate autumn’s apple season with this delicious and satisfying salad. We call for the thick-sliced smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.
Spinach and Scallion Dutch Baby
This addictive pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with confectioners’ sugar. Pouring the batter into a hot skillet creates a crisp crust.
Spinach Soup with Horseradish Granité
Chef Tristan Welch creates an ingenious granité by freezing horseradish with milk, scraping it into icy flakes and scooping it onto toasts to garnish a creamy nettle soup (spinach is excellent here too).
Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super quick dinner.
Spinach and Roquefort Soufflés
This recipe can be prepared through Step 2 and refrigerated overnight.
Seafood is an opulent start to a special dinner, especially in this briny bisque studded with big, plump mussels and spinach.
Spinach Salad with Corn Bread Croutons
The slightly sweet dressing on this spinach salad has just a little honey in it.
In her pan-Asian cookbook, food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine: “Just look for ones labeled ‘thin’ or ‘Hong Kong’ style.”
Spinach Salad with Garlic-Cider Vinaigrette
Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt; croutons soak up any liquid.
Golden Semolina Quinoa Spinach Cakes
These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet. “I add quinoa to make these semolina cakes a little fluffier and healthier. I love to serve them topped with a poached egg,” says Maria Helm Sinskey.
Stracciatella with Spinach
“My grandmother felt that cooking was her life. She used to come over and whip up a batch of stracciatella,” says Linda Meyers of this classic Italian chicken soup with spinach and delicate bits of egg. “Tasting it brings back all these memories of her.”
Spinach Gnocchi with Shaved Ricotta Salata
Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They’re more intensely flavorful than the traditional ricotta kind.
Spinach Salad with Ginger-Soy Dressing
Fresh ginger warms up the soy-citrus dressing in this hearty spinach salad from New York chef JJ Johnson. He pops sorghum into fluffy kernels, just like popcorn, for an addictive crunchy garnish.
Easy Creamed Spinach
Butcher Erika Nakamura makes a mean creamed spinach, using a combo of Cognac and Pernod to add complex flavor to the steakhouse staple.