Vegetable

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These crunchy garlic chips belong on every steak you make.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

This crispy chicken is a weeknight dinner MVP.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.

BONUS: Cabbage slaw to snack on while cooking.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Sounds kind of creepy, non?

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

DIY kid food is the best food, if you ask us.

These are the trends we'll happily leave behind in 2017.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.