Vegetarian

If the vibrancy of this dressing fades, perk it back up with more lime juice.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

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.

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

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.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

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

In place of pecans, try walnuts, peanuts, or cashews.

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

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

Drying out the challah lets the Baked French Toast absorb the custard without going to mush and top it off with a pecan crumble for an extra crunch.

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.

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

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

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.