Bon Appétit

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Believe it or not, we came up with a new way to chop broccoli.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

A vegan's delight, with a gentle bonus buzz from the matcha.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.