Easy

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Garlic lovers, this one’s for you.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Will make you pause before making a sour cream–based onion dip ever again.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

This deep savory dressing makes simply cooked vegetables come to life.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.