Epicurious

Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.

Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story, use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .

This is an elegant risotto that's fairly straightforward, though a bit messy if you're using red beets. Yellow or red, the color is spectacular and the taste will have those averse to eating beets rethinking the root. If you are following our $68 Dinner Story, reserve the greens from the beets for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg .

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

Want to show someone you really care? Make them our ultimate spaghetti and meatballs.

This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty Parmesan cheese is a no-fail treatment. Most other hearty greens like beet greens, dandelion greens, or radish tops would also be good in this dish.

This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur.

This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.

The intense, salty, bitter flavor of redeye gravy can be polarizing. We've added butter and a pinch of sugar here to round out the flavors while still keeping the integrity of this iconic Southern condiment intact. Biscuits and/or grits are a great accompaniment to this dish.

If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.

Creamy, sweet carrot purée takes the place of tomato sauce in this unexpected spring pizza.

Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.

Our version of the dessert-of-the-moment gets extra flair (and a gorgeous magenta hue) from the addition of hibiscus flowers.

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.