This crunchy edamame salad is all about texture and big, bold flavor. Crisp cabbage, sweet carrots, cool cucumber, and fresh herbs get tossed in a creamy peanut sauce with just the right balance of tang, spice, and nuttiness. It’s a quick, vegan-friendly meal you can whip up in 15 minutes—and it’s sturdy enough to hold up for meal prep all week.

This crunchy edamame salad with creamy peanut sauce is fresh, protein-packed, and ready in 15 minutes. Vegan, gluten-free, and perfect for meal prep.

Crunchy Edamame Salad With Peanut Sauce

Think of these ranch-y chickpea lettuce cups as a lighter, crunchier spin on your favorite creamy chickpea salad. Fresh dill and parsley bring herby brightness, while smoked paprika and lemon juice add just enough tang and spice. Scoop the mixture into crisp butter lettuce leaves for a gluten-free, vegetarian meal that’s just as great for a quick weeknight dinner as it is for make-ahead lunches.

These ranch-y chickpea lettuce cups are a fresh, protein-packed lunch or dinner. Ready in 15 minutes, gluten-free, vegetarian, and perfect for meal prep.

Ranch-y Chickpea Lettuce Cups

In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.

Summer Squash Rye-sotto

These waffles are for those who want a sweet start to the morning but also know how important it is to begin the day with a bit of protein.

A lot of protein waffle recipes require using things additives and things like protein powder. These are made using only natural, protein-rich ingredients like red lentils and cottage cheese.

They freeze incredibly well and can be heated up in the toaster oven post-workout. And! If you don't have a waffle maker, you can use the batter to make pancakes.

Red Lentil Protein Waffles

This recipe doesn’t begin and end with kale stems, and is a perfect way to preserve and stretch a variety of veggie scraps and trim. Think leek greens, fennel stalks, broccoli stems, and even cauliflower cores. It also utilizes the 3-2-1 pickle method, an easy to remember pickle brine ratio using 3 parts water, 2 parts vinegar, and 1 part sugar. With an added pinch of salt, the brine makes a delightfully sweet and sour pickle that will last for weeks in the fridge. 

Quick Pickled Kale Stems

Lately, I’m a savory oatmeal evangelist. This dish is warm, comforting, nutrient dense, and perfect for literally any meal. The possibilities are endless when it comes to  toppings, flavor-bases, and even the type of oats you use. This recipe serves as a basic introduction for anyone new to the concept of a savory oatmeal you can have for dinner. I’m calling for steel-cut oats here, as they retain a bit of texture even when cooked. 

Miso Oatmeal with Charred Kale & Soft Boiled Eggs

I recently wrote a piece describing how to get to snowy, paper-thin sliced cabbage with just a knife. And though it goes great with katsu or on a sandwich: this is my absolute go to recipe to make once I've plowed through a whole head. It is my adaptation of a the bari salad from a Japanese restaurant in my neighborhood called 

. Its made up of cabbage, “assorted seaweed”, and shiso leaf. But it’s the dressing—a supremely nutty and creamy roasted sesame mixture—that really takes the dish to the next level. You can put it on anything, from crudites to skirt steak. After a bit of research, I discovered that this style of mayo-based sesame dressing is super common in Japan, and brands like Kikkoman and Kewpie make incredible bottled versions. But it’s also *super* easy to make it at home with ingredients you very well may have in your pantry. I simplified the salad itself by swapping out the seaweeds and shiso for furikake. I love furikake and probably go overboard with how much I put in here, but it just adds such a necessary bit of crunch as well as a little oceanic, brine-y taste that really goes nicely with the sesame. Plus, it makes this salad even easier to whip up once you have it in your pantry.

Toasted Sesame and Furikake Cabbage Salad

This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle.

I prefer a Genovese pesto to be served in the traditional Ligurian manner: with trofie, diced potatoes, and green beans. The soft savoriness of the potatoes and the crunch of the green beans really change the entire dish, and while traditional in Italy, not a lot of Americans see pesto cooked like that. It’s a quick dish to make for having friends over, and if you take just a little extra time to heighten the dish, it’s also an easy way to impress them. 

If you don’t have the time to learn how to make trofie (a laborious process), I think pesto works best with dried cavatelli, gnocchi, or another short non-tubed shape! —Jacob Swiak

Genovese Pesto by Jacob Siwak

This salad is bitter, bold, and unapologetically cool. Chicories bring an edge, walnuts add crunch, and the preserved lemon vinaigrette punches up the flavor with briny anchovies and garlic. It's the kind of dish you toss together for friends to look like a pro—but secretly, it’s effortless. —Lydia Keating & Max Baroni

Chicory Salad With Walnuts & Preserved Lemon Vinaigrette 

Homemade mustard is easy, actually. Ok, sure, it’s a multi-day process, but it’s almost all inactive time. Making mustard is so straightforward, delicious, and customizable, you’ll be wondering why people don’t do it more often. This version calls for Champagne, perfect for using up any pesky, fast-flattening bottles you may have open, but any sparkling wine or even non-sparkling wine will do. Once the mustard is finished, it can only benefit from sitting and maturing in the fridge for a couple of days before enjoying.

Champagne Mustard

This time of year, this recipe is on heavy rotation in my kitchen. It uses the best and brightest of winter citrus to complement those bitter, leafy chicories that are ubiquitous during the colder months. If you’ve ever found yourself staring, clueless, at a head of radicchio, give this recipe a try. The recipe below calls for blood orange, but any seasonal winter citrus will work. Cara caras or sumos, for instance, would both be fantastic choices. As a base for your salad, the mix-in options here are limitless: toasted pecans, dried cranberries, crumbled blue cheese, leftover steak, etc. I love to use a lidded jar or deli container to mix my vinaigrettes, so I can easily shake to emulsify. 

Winter Citrus Vinaigrette

This luscious soup fills your bowl with a vibrant green blend of broccoli, peas, and fresh basil. It’s a light, bright meal perfect for any time of year. (You can use either frozen or fresh peas when they are in season.) The green vegetables pack in nutrients and 

 swoops in to give it a dose of creamy richness. Feel free to use this recipe as a boilerplate for other green vegetables. However, this lineup works remarkably well: The peas don’t overpower, as peas tend to do, and the basil enhances the flavor and color without dominating the taste. Top with salty, crunchy sourdough croutons—a cinch to make and a great use of stale bread. (Save extra for salad days.) The soup will stay good for five days in the refrigerator, but we recommend not sharing it with friends and family. This is a lunch you will want to keep on repeat.

Creamy Broccoli & Pea Soup with Sourdough Croutons

Potato Kugel is perfect for the Hanukkah season, being that it’s essentially a giant skillet latke. It’s also significantly easier to make than its shallow-fried, mini counterpart. This decidedly savory cousin to noodle kugel is enjoyed warm, at room temperature, or cold the next day from the fridge. While it’s delightful as is, there’s certainly no harm in giving it the applesauce/sour cream or smoked salmon/caviar treatments.

Crispy Skillet Potato Kugel

This earthy, citrusy beet and bean salad is the  perfect balance of creamy, tangy, and fresh. Tender beets meet marinated beans on a bed  of labneh, while dill and parsley add a bright finish. A hint of cumin in the vinaigrette brings  warmth, making it light but satisfying. To ensure even cooking, choose similarly sized  beets, and peel them under cold water to avoid stains (and burned fingers!). If labneh isn’t  on hand, Greek yogurt works well. Drizzle any extra vinaigrette over the top just before  serving for that perfect finishing touch.—Lydia Keating and Max Baroni
 

Herby White Bean & Beet Salad 

This vegetarian lasagna is made with homemade pumpkin puree, baby spinach, plenty of cheese, and sage leaves fried in butter. Like most lasagnas, this recipe doesn’t come together immediately, but the required steps are easy, and it’s the perfect rustic comfort dish to make in the fall. First I roast a small sugar pumpkin, then add it to a Vitamix along with ricotta, mire poix, and seasonings. Then blend using the “custom blend” setting to create the perfect saucey consistency. 

 Don’t stress if you don’t have exactly 2 ½ cups of pumpkin. As long as you’re not more than a ½ a cup off it won’t make too much of a difference. You can also use butternut squash, just make sure it’s the same weight. I use vegetable broth to keep it vegetarian, but you can easily swap out with chicken or beef broth. (Combining bouillon with water will also work.) Make this 2 days ahead and store it in the refrigerator until ready to bake. Alternatively, store it in the freezer until ready to bake, up to 2 months (just double check your baking dish is freezer friendly).

Pumpkin Lasagna with Fried Sage

This dairy-free version of the steak house staple has all the richness of creamed spinach—and you won’t miss the cream. 

 does a heroic job of transforming baby spinach and sturdy kale into a velvety yet substantial dish. The best part is how quickly this weeknight side comes together. Everything goes into the same pot, and the oat milk roux wilts the greens as it thickens. Don’t forget to tee up your ingredients beforehand because they are called to bat in quick succession. Nutmeg, nutritional yeast, and white pepper lend a savory, slightly nutty flavor; a hit of sherry vinegar adds brightness. Cook the greens to your liking—they can be super soft or slightly al dente. The deeply savory miso breadcrumb topping adds crunch and makes the green vegetables taste like team mac and cheese.

Creamed Greens with Miso Breadcrumbs

Thanksgiving is a time for abundance, but sometimes a lighter dish offers a welcome contrast on a table laden with rich foods. This Chinese Celery & Turnip Salad delivers big flavors and a satisfying crunch that’ll compliment your usual fare. Think of it as a palate cleanser—a refreshing counterpoint to the heavier dishes that grace the Thanksgiving table. Crisp celery and julienned turnip are woken up with a simple yet flavorful dressing, accented by aromatic ginger and garlic, and the subtle tingly heat of Sichuan pepper flakes. 

Chinese Celery & Turnip Salad 

Growing up, my mom made homemade yogurt every week, and my job was to stand on a stool and carefully stir the milk so it wouldn't burn. Now, I make yogurt with my own daughter and keep the tradition alive. 

I love that this recipe is perfect for any time of day, and full of all the nutrients that come with milk—but without any added sugar.

Cardamom Yogurt

As a fitness instructor and busy mom, finding recipes that are high in protein and easy for meal prep and perfect for my baby and me. These cheesy veggie egg muffins are a great way to combine milk, eggs, and cheese into a healthy and satisfying breakfast that’s easy to make and perfect for busy mornings! 

Vegetable Egg Frittata Muffins

One of the most popular soups at Agi’s Counter is this cold, refreshing borscht. It’s a little sweet, a little acidic, a little creamy, and so cooling in the humid summer. It reminds me of a borscht I used to get with Nana Arlene at the Jewish deli in Florida, which felt like a prize after wading through the swampy weather. In this version, I round out the flavors a little with shallots and bay leaves. Red wine vinegar is the classic pairing, but I really love the herbal notes of my homemade Chamomile Vinegar if you have a batch lying around. Just make sure to freeze the serving glasses an hour before serving, then go outside to enjoy in the hot weather.

Chilled Buttermilk Borscht From Jeremy Salamon 

Abbie Argersinger’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest!

 This started with my friend's grilled corn method in which you soak the whole cob for an hour or so, peel back the husk and remove the silk, season it then put it back together, tie it shut (with strips of husk) and grill. My mind went to a fusion-y version of Mexican street corn. I mixed unsalted butter with Kikkoman® Teriyaki Marinade & Sauce, cumin and chili, spread this on the corn and bundled it back up. Once the husks were nicely charred I pulled them back and topped the corn with a squeeze of lime, queso fresco and cilantro. So good! The sweet saltiness of the teriyaki is perfect with the more traditional spices. Bonus: that teriyaki butter also served as a delicious baste for a grilled filet as well as a cedar plank grilled piece of salmon!

Grilled Corn with Teriyaki Butter 

 with cold brew, cocoa powder, frozen bananas, slightly sweet dates, and chia seeds (for the perfect smoothie texture, and health benefits to boot) make this smoothie the perfect get-up-and-go beverage. I've also added the tiniest pinch of salt to amplify all of these powerhouse flavors.

Mocha Power Smoothie

This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at 

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