Vegetarian

Yes! You can cook lentils and quinoa TOGETHER. And now your life will become exponentially easier.

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

Greens you can take on-the-go.

The ideal bring-to-your-friend's-dinner-party salad.

The easiest—and most delicious—homemade falafel recipe that ever was.

You can't go wrong with cheese, cream, and pancetta.

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

This baked pasta is super-kid-friendly. (They won't be able to detect the cauliflower!)

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

A simple, creamy baked egg recipe with a limey-hot sauce on top.

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

Eggs on toast? That's a thing of the past.

The classic summer salad gets a roasty cold-weather makeover.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

With any luck, these will be the softest rolls you ever make.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Here's how to get that deep caramelization and custardy interior.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

To understand why we're eating what we're eating in 2017, look to this 40-year-old restaurant and its latest cookbook.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.