Vegan

Natural dyes work best in royal icing or buttercream frosting, not cake batter.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

I like to make a batch of Lebkuchen Spice Mix—a mixture of all the “usual suspects” in wintertime baking—in early fall so that I’m ready for the Christmas baking season. The mixture below is a great all-purpose one. But you can also tinker with the amounts if you want to highlight one flavor or another.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed with fresh dill and baked in walnut-layered phyllo until it's golden brown.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.