Editor's Picks

You can use collards, Swiss chard, callaloo or even kale for this recipes. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf.

Hailing from Puglia, in the south of Italy, stracciatella is what makes up the creamy insides of a ball of burrata cheese. It also makes a perfect side when paired with braised leeks.

Two psychologists share their strategies for coping with difficult situations and long-term anxieties.

These savoury Indian fritters are delicious dunked in tamarind chutney and served with hot chai. Find chickpea flour in the natural-foods section of most grocery stores or in Indian grocers (or, if you have a high-powered blender, you can make your own from dry chickpeas!). —Jennifer Pallian

Tinga, a mixture of shredded chicken, tomatoes and chipotles, is a traditional filling for tacos and tortas and also makes a delicious nacho topping with its own built-in salsa.