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Kefir, a slightly looser, tangier version of yogurt is worth including in your breakfast rotation. Perfect blended in smoothies, with granola, or here in this breakfast jar.
3.4
(3.4)
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These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.
3.5
(3.5)
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Throw this spread together a day in advance—the flavors will meld and intensify as it sits.
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Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).
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(4.14)
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You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.
3.5
(3.46)
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The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.
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(3.63)
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The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.
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(4.17)
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“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor
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(4.05)
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“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.
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Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
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(3.95)
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4.4
(4.37)
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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
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(3.98)
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Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
3.7
(3.67)
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The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
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(4.17)
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The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
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(4.2)
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
4.0
(4.13)
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We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work
3.5
(3.53)
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This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
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(3.82)
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A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
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(3)
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A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.
4.0
(3.92)
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In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
4.0
(4.24)
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We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.
4.0
(4.16)