Quick

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

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.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

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

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

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

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.

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.

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

From roasted chicken to winter squash pasta, here are 33 quick weeknight meals for fall.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

If you don’t have both spices, it’s okay to omit one or the other.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.