Healthyish

This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.

For a really bright green latte, use ceremonial grade matcha.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Great chefs take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower. This recipe is from Staplehouse, America's Best New Restaurant 2016.

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.