Dinner

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

Rinsing the onions in cold water tames some of their bite.

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.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

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.

This slight riff on traditional miso soup is your shortcut to a flavorful, bone-warming snack when you need it most. Just pack a thermos with veggies, tofu, and miso in the morning, and when hunger comes knocking, all you need is a cupful of hot water and a couple of minutes. (Using homemade dashi instead of water, or adding instant dashi powder, brings it to the next level.)

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

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!