Bon Appétit

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Although it may sound purely indulgent, this steak dinner is packed with nutrients, from home-sprouted lentils to flavorful nutritional yeast. (But yeah, it tastes pretty decadent, too.)

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

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.)

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

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.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.