Snack

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Use your newly skinless thighs in a braise.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

When all else fails, just add toast.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Cutting the cauliflower into florets means the brine will absorb faster.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.