Vegan

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Fresh Dill Cucumbers with Lemon

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

You're going to want to keep making this wholesome vegetarian soup all winter long.

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

This dough is remarkably easy to work with and is a striking shade of mahogany.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.