Peden + Munk

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

A vegan’s delight, with a gentle bonus buzz from the matcha.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

Don’t let the sugar cube and dainty bubbles fool you: This is a very stiff drink.