Side

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

Breakfast is just the beginning. Use this teriyaki sauce in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

In place of pecans, try walnuts, peanuts, or cashews.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.