Root Vegetable

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

Make this dish ahead of time: It's great at room temperature.

Spoon gingery, slow-cooked beef and vegetables over wide rice noodles for a warming, soul-satisfying dinner.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.

A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.