Vegan

How to make a simple salad look like the work of a pro.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Creamy avocado hummus, where have you been all our lives?

A little bit of coconut oil make this curried hummus a complete dream.

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This is the time to break out the grating attachment to your food processor.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.