Vegan

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Just like the miso soup you get in restaurants, and we mean that in a good way.

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.