MiCaramel'

The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water, so you'll notice the ratios are somewhat different from what you'd see in a batch of plain bagels . Get Recipe! from Serious Eats: Recipes http://bit.ly/2nMejfG

This vegan creamed spinach uses cauliflower purée as a stand-in for the cream. The most amazing part: The dish tastes just as creamy, but is actually more intensely spinach-flavored as a result, since dairy can mute flavors. It's a win-win. Get Recipe! from Serious Eats: Recipes http://bit.ly/2o9tHz5

This classic risotto dish from the Veneto region of Italy is made by cooking shredded radicchio into the rice, along with wine, cheese, and shallots. This version is topped with a combination of toasted walnuts, thyme, and blue cheese. Get Recipe! from Serious Eats: Recipes http://bit.ly/2o8ckyK

This easy meal of tender and juicy poached chicken with asparagus and a creamy green goddess sauce is light and fresh, perfect for marking the beginning of spring. For this dish, we lightened the green goddess with whipped cream, which softens the herbaceous flavor, making it more delicate, and lends a luscious, mousse-like consistency. (If you like, make just the dressing according to the instructions in step 4, omitting the whipped cream, and serve it with sturdy lettuces for salads.) Get Recipe! from Serious Eats: Recipes http://bit.ly/2ndXAAx

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day. Get Recipe! from Serious Eats: Recipes http://bit.ly/2nAY1pJ

Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. It's also as easy as can be: deliciously buttery noodles, tossed with spicy cured pollack roe and strips of nori—all the flavor of the ocean, packed into an effortless bowl. Get Recipe! from Serious Eats: Recipes http://bit.ly/2n4uoKX

The wonderful thing about saag paneer —the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version, so that vegetarians, meat-eaters, and vegans can all enjoy a meal together? This recipe recruits the power of cauliflower, a variety of greens, and marinated tofu to do just that. Get Recipe! from Serious Eats: Recipes http://bit.ly/2naw9I5

Classic Southern braised collards are simmered with smoked pork for a rich and meaty flavor. This vegan version re-creates all of the dish's most important qualities—a deep, rich, and savory pot likker (broth); meaty bits (in this case, mushrooms) studded throughout; and enough fat to give the collards an unctuous richness well beyond any normal pot of boiled greens. Don't discard those braising juices, either—sip, slurp, or sop them up. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mSjSb0