In 2018, Food & Wine named this recipe one of our 40 best: Here, chef Missy Robbins of Brooklyn’s award-winning Lilia restaurant turns classic pasta al pomodoro on its head. In her riff on the spicy dish, Robbins (who was named a F&W Best New Chef in 2010 for her cooking at A Voce) swaps out pasta in favor of nourishing chickpeas and tangles of kale. She says, “It’s an amazing one-pan dish that’s packed with richness but doesn’t take a long time to make.” For additional flavor, she tops the bowl with fresh herbs and salty pecorino Romano. It’s a quick, simple, and eminently usable vegetable-based dish.