This easy, cheap, weird, and truly magical one-ingredient vegan ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Roast Chicken with Vegetables
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
Raw Kale Salad
Simple and sexy (well, some may say sexy), this raw kale salad melds healthful, colorful, and yum-iful to crunchy effect.
Avocado Chocolate Pudding
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
Buddha-ful Beet Juice
Feel the need for a little post-bender infusion of subtly sweet, vaguely earthy nutrients? Here it is.
Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.
Duck Fat Roasted Carrots
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
Breakfast Sausage Patties
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
Pan-Fried Fish with Cauliflower
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
Rosemary Carrot Puree
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
Salmon with Cherry Tomatoes
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.
Chile Oil ~ Hong You
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
Pico de Gallo
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Summer Vegetable Gratin
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Salt-Baked Carrots and Beets
Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.