Vegetable

If you haven't seen these yet—don't watch while hungry.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

Give an hour to prepping these components, and thank yourself all week long.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

Spoon some of this butter over a pork chop during the last minute of cooking.