Vegan

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Steaming the apricots over the rice while it rests softens them just enough.

An accompaniment to Herb Salad Spring Rolls. Can be prepared in 45 minutes or less.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.