Vegetable

Poaching boneless, skinless chicken breasts in well-salted water yields juicy, flavorful meat that won’t dry out. Crunchy veggies and a punchy Dijon vinaigrette make this hearty salad complete.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.

This buttery roast chicken gets rubbed with green garlic and cooked low and slow in the oven for juicy, shreddable meat underneath crispy, crackly skin.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context. 

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.

Here, chicken and cauliflower get tossed in a garlicky chipotle marinade, roasted to charred perfection and nestled into tortillas. Want to make these vegetarian? Cut the chicken and double the cauli.