Bon Appétit

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

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

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

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.

This deep savory dressing makes simply cooked vegetables come to life.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.