Vegetarian

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.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

This energy-sustaining bread makes beautiful toast.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

This classic, creamy soup is brightened with fresh ginger.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.