Vegan

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don’t have time to source it, use this method.

This is the quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Steaming the apricots over the rice while it rests softens them just enough.

An accompaniment to Herb Salad Spring Rolls. Can be prepared in 45 minutes or less.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.