Vegan

A palate-cleansing fennel salad to balance rich pork and hearty sides.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

It’s simple, sweet, and gets better as it sits.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

This rendition should be sticky enough to hold together lightly, but with defined grains.

Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.

Working in batches ensures okra that's golden and tender, not soft and slimy.

Find turmeric at specialty, Asian, and health food grocers.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

These spicy, crunchy pita bits are your new, improved crouton.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.