Vegetarian

The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.

There's no need to buy special kits for dyeing Easter eggs—all the ingredients you need are probably already in your cupboards.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

This super-oishii (“delicious”) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.

Pile roasted sweet potatoes, sautéed kale, black beans, and a sunny-side egg over grains for a healthful, filling grain bowl that'll power you through the day.

This simple side dish comes together in just about 5 minutes.

One take on the Ukrainian salad known as shuki, perfect for Easter.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.