Easy

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a meal to make with this, go to Chorizo and Shrimp Paella.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Biscuits and gravy meet loaded nachos.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

For more variations and veggie inspiration, check out our roasted veggie matrix.