Lunch & Dinner

Crispy on the outside and juicy in the center, this gluten-free main is sure to delight your guests.

A smoky, savory side dish to round out your holiday menu.

This dairy-free dish boasts big flavor thanks to the roasted garlic.

These greens topped with persimmons and pomegranate arils will give your meal some festive flair.

Any seasonal variety of squash, including pumpkin, will work with this simple recipe.

Served hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.

People typically associate potato salads with summertime grilling, but a warm potato salad like this one belongs on the table with hearty meals in the fall and winter months, too.

This is a fresh, tart slaw that pairs well with rich chicken, beef, and pork. It’s also tasty on an omelet. The pickled green peppercorns and capers are readily available from Italian or Mediterranean markets, but you can add any salty pickled item that appeals to you.

Teen chef and health advocate Haile Thomas shares her recipe for vegan grain-free tacos.

This dense winter-squash dish is nourishing for your body and satisfying for your belly. Make it a part of your weekly cooking routine.

This tastes like a gourmet soup that took days to prepare, but it actually involves little hands-on work.

This versatile burger recipe can be made with turkey, chicken, grassfed beef, fish, or black beans.

This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.

Braising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.

Think beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.

Zucchini is more than a ubiquitous plant that grows out of control in summer. Along with other summer squashes like yellow crookneck and pattypan, it’s a symbol of Mediterranean cooking. The tender textures and light flavors are inextricably linked to summer and sun.