Vegan

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

True life: How one food editor pulls off an entire vegan Thanksgiving without butter.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Natural dyes work best in royal icing (pictured here) or buttercream frosting, not cake batter. Here's how to make yellow food dye and blue food dye.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

The vegan tennis star makes one important exception

It involves about 5 minutes of prep—and it's impossible to dislike.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

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

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Quick tips for turning your favorite muffins vegan without uprooting everything in your life.

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.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.