Dairy Free

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

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

Sub spinach for kale if you like.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

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.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

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.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

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.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.