Vegetarian

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.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Think of this as a salad sandwiched between two slices of bread.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Dick Gregory, who passed away in August, spent his career advocating for the state—and the plate—of Black America

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.