Radish

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

A simple slaw that pairs well with meaty summer mains.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.

If it looks good at the market, it will be good in this salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Use just one type of bean to ensure even cooking.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor