Vegan

THE GOODS This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin (454 calories per serving).

What a plum deal: Certain molecules in purple produce may help fend off Parkinson's disease by preventing the production of disease-causing toxins.

THE GOODS Boasting 36 percent of your RDA for potassium, this fruity, chocolaty breakfast blend is a big-time bloat buster with only 276 calories per serving.

Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.

For the best results, chill the produce first.

Earl Grey tea gives these easy preserves a subtle floral note.

A spicy salad of pork belly and watermelon pickle at New York City's Fatty Crab restaurant inspired bartender Philip Ward of Mayahuel to invent a liquid riff on the dish. If you're a Margarita fan, you'll love this drink, which is made with mezcal, tequila's smoky cousin. Don't mess around with the cheap stuff; look for bottles in the Del Maguey line of mezcals, including Vida de San Luis del Rio.

To add a pungent touch of crunchiness to this classic Italian salad, after grilling the bread, rub it with garlic before tossing it with juicy tomatoes.

Use this zesty spice mix for sprinkling over the shellfish, corn, and potatoes.

This ultra-refreshing tomato water makes great use of an abundance of tomatoes and works well as a virgin summer cooler, too.

Let’s clear something up right away: New York City isn’t the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you live. They’re one of the simplest breads to make, requiring only flour, water, salt, yeast, and malt—and one secret ingredient: time (in the form of long, slow, cold fermentation). Any decent bagel shop knows this and uses an overnight method to stretch out the fermentation process, releasing all sorts of subtle flavors trapped in the flour. While bagel shops often use a type of high-protein flour not available to home cooks to achieve that distinctively chewy texture, regular, unbleached bread flour can also do the trick. The real key is to use a much lower percentage of water than is used for baguettes and other European hearth breads, producing a stiff dough that can stand up to a dunking in boiling water before going into the oven. More than any ingredient or other aspect of the method, this boiling step is what defines the uniqueness of the bagel. That said, bagels do usually feature one other distinctive ingredient: barley malt. While this may seem like an exotic, hard-to-find product, it’s actually commonly available at most supermarkets, usually labeled “barley malt syrup.” If you can’t find it, simply substitute an equal amount of honey. Your bagels might not have that malty flavor, but they’ll still be better than almost any bagel you can buy. One final note: If you like bagels but don’t want to set up the boiling operation for just six of them, feel free to double the size of the batch and bake enough to freeze for future use.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

These old-school sandwich pickles strike the perfect sweet-sour balance.