Vegetarian

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

For an easy 15-minute dinner, steam a batch of potatoes in advance. Then, top them with sour cream, avocado, radishes, pickled onions, and other fixings for a quick variation of the taco bar concept.

Because they’re little, light, and fluffy, these crumbs are the perfect topper for delicate salads.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.