The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed is a light basil-lemon sauce with a hint of maple syrup.

These fried Brussels are served with walnuts, capers, and a sharp red wine vinaigrette. Deep-frying Brussels sprouts give them a unique flavor and texture.

For Chinese squash pancakes, strips of squash, or zucchini, are tossed with peanuts, scallions, egg, soy sauce, and flour and then are fried up in a pan.

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.

This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.

This grilled vegetable sformato is pretty and filling enough to be a main course. Inside the sformato are peppers, eggplant, tomatoes, cheeses, pasta, and pistachios. It makes a stunning weekend meal.

For this hearty Moroccan tagine, squash, whole shallots, prunes, garbanzos, and almonds are slowly cooked until tender then is served over couscous.

This wintertime salad is composed of salad greens, pomegranates, and tender pears. Sweet and crunchy caramelized pumpkin seeds round out this leafy delight.

Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.

Angel hair pasta is tossed in a lemon cream sauce and sprinkled with parsley. The lemon cream sauce is made while the angel hair pasta is cooking. Easy.

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

For this salad, curried cauliflower, currants, and pine nuts are tossed in a curried dressing. The cauliflower salad can be made several hours ahead.

This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.

Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.

This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.

Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.

Falafel with tahini sauce is one of the best-known Middle Eastern foods. The falafel are packed with herbs and the tangy tahini sauce has the right kick.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

Quinoa salad with pistachios and cranberries is an ideal holiday salad or side dish. The salad can be made ahead as the quinoa will remain fluffy.

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.

This papaya, green pea, and rice salad is perfect for a summer’s day. The papaya is fresh, the green pea snappy, and the rice plump with the dressing.