Vegan

Toasted hazelnuts are the perfect complement to luscious dark chocolate and fragrant cinnamon in these decadent holiday cookies.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Fresh Dill Cucumbers with Lemon

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

You're going to want to keep making this wholesome vegetarian soup all winter long.

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

This dough is remarkably easy to work with and is a striking shade of mahogany.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.