Recipes

Dumplings take a little time, but this recipe is so easy. All the more reason to do a big batch and freeze half for dinner in the future. You can steam, pan-fry, or boil them fresh or frozen.

The beloved beans and rice bowl gets a little oomph from smoked paprika and bright, vinegary braised greens.

Grilling the kale first adds texture and smokiness. Chickpeas give some heft. And pickled onions bring some nice acidity.

Bitter greens, like escarole, balance out the richness of cannellini beans and the salty, umami-rich anchovies.

The tahini dressing alone makes this salad worth a try. The subtle bittersweetness from the pomegranate molasses plays well with the super savory and earthy kale, cauliflower, and chickpeas.

Normally, delicate lettuces like Bibb won’t hold up when you make them ahead, but layering them at the top of the jar keeps them safe and unbruised by all the other ingredients. It’s just the right texture to go along with the super creamy avocado and rich tuna.

There is so much going on in this salad, especially in the texture department: juicy pineapple, crunchy carrots, and crisp jicama, tossed together in a creamy, tangy macadamia nut dressing—topped off with toasted coconut and a mess of fresh herbs.

From our food editor Caitlin O’Malley: “I make a version of this pasta a few times a month. My simple formula is some kind of brassica + garlic + anchovies + chilies + lemon + pasta. For the brassica, I use broccoli, kale, cabbage, or cauliflower. For this version, I went all out, with three members of the brassica family. They all add a uniquely assertive savory flavor.”

This eggplant ragout of sorts is a mashup of French ratatouille and Italian caponata. It’s got ratatouille’s sweetness from bell peppers and tomatoes and caponata’s signature tang and brininess from capers and olives. We also added a handful of greens to make it feel like a complete meal.

Cauliflower makes a brilliant dairy-free béchamel; it truly feels so decadent. You could add almost any veggies to this, but we love the classic spring-y asparagus and pea duo.

We love the traditional pork bo ssam and wanted to try a meat-free version that still carries those savory, spicy flavors with some crispy texture. Here we did a combination of tofu, cauliflower, and eggplant, but you could change it up with almost any sturdy roasting vegetables you have on hand.

Cooking a whole fish looks hard. It’s not. The key is preheating the sheet pan and roasting it fast and hot.