Recently, a few readers have taken issue with our use of frozen spinach in recipes, suggesting we should always call for fresh instead. To which I say: Why? The fresh equivalent of a 10-ounce ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

Frozen spinach sits in a wooden bowl ... By preparing frozen veggies the right way, either by cooking them while still frozen or thawing them properly when appropriate, you'll be able to ...

Pressure cook lamb and spinach together and, in a jiffy, you’ll get that soft, thick, oleaginous quality associated with very ...

Readers say chef David Walzog's version of the classic steakhouse side is one of the best creamed spinach recipes they've found. Quite possibly the best creamed spinach recipe you'll find ...

This recipe used frozen spinach, but of course you can wilt down fresh spinach. Great with beef or lamb steaks and mashed potato to mop up the cream.

Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid ...