Vegetarian

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Name a more iconic trio than beets, quinoa, and goat cheese!

Avoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here.

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Winter vegetables get a whole new look with these five healthy recipes.

This toast also works well divided into fourths and served as an appetizer.

Black pepper with fruit? It works—trust us.