Vegetarian

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Use any cooked grain or other small pasta for this bittersweet number.

Grilling the bread dries it out a bit, so it can absorb more dressing.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

This rendition should be sticky enough to hold together lightly, but with defined grains.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.