Edamame

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

This gives us hope for the future of fashion.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Here's how to buy, store, and cook with edamame, in season in August.

If you douse your edamame in sea salt, is it still good for you?

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.