Vegetarian

Consider accidentally blackened bottoms on your roasted vegetables a thing of the past.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.