Buckwheat and Shiitake Mushroom Salad with Gouda
Peden + Munk
Buckwheat adds a unique flavor to this salad, but other grains, such as cooked barley, farro, or bulgur, would be good too.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Beer cheese dip meets mac and cheese.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
The summer salad stalwart gets a makeover.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.