Blender

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Meat-free but not too virtuous, it's healthy and satisfying.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension.

Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.