Vegetarian

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Will make you pause before making a sour cream–based onion dip ever again.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

Sub spinach for kale if you like.

A pinch of salt makes everything taste better, including savory smoothies.

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.

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.

Spoon some of this butter over a pork chop during the last minute of cooking.

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.

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.