Make Ahead

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

A chocolate tart shell filled with a soft-but-stable caramel filling and swoops of chocolate ganache is the kind of dessert romantic dreams are made of.

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.