Quick

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

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

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Will make you pause before making a sour cream–based onion dip ever again.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

A pinch of salt makes everything taste better, including savory smoothies.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

This deep savory dressing makes simply cooked vegetables come to life.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.