Quick

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Name a more iconic trio than beets, quinoa, and goat cheese!

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Make this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.

This toast also works well divided into fourths and served as an appetizer.

Black pepper with fruit? It works—trust us.

Not into kale? Use chard or another hearty green instead.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

Everything good about a lox and bagel sandwich (minus the bagel).

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

A vegan’s delight, with a gentle bonus buzz from the matcha.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.