Vegan

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Believe it or not, we came up with a new way to chop broccoli.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

A vegan's delight, with a gentle bonus buzz from the matcha.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.