Vegan

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

Breakfast is just the beginning. Use this teriyaki sauce in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Jay-Z turns 44 today, so he and Beyoncé are going vegan for 22 days. Might we suggest these 22 delicious recipes, Mr. and Mrs. Carter?

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

This salsa verde is an herby alternative to cranberry sauce.

Crispy shallots are an addictive garnish on this slaw.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.