Vegan

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

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

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Use just one type of bean to ensure even cooking.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.