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It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

This is a great roast to knock out in the morning.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Crisp-skinned fish isn’t about high heat.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!