Easy

This white bean chili recipe will have you begging for seconds of your vegetables.

Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies.

Spoon this spicy and acidic kimchi relish over a steak salad, serve alongside pan-fried chicken, or try it on a taco.

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. 

Tired of the same old yogurt for breakfast? This blackberry smoothie recipe keeps things interesting (yet healthy!).

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.