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.

Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.

Simple and sexy (well, some may say sexy), this raw kale salad melds healthful, colorful, and yum-iful to crunchy effect.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.

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.

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.

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.

Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.

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.

An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.

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.

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.

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.