For something different, try these Udon noodles cooked in green tea broth. A quick, easy to make vegetarian dish, the recipe includes garnish suggestions.

Cheese and broccoli soup gets revved up with the addition of Stilton cheese. Feel free to use frozen broccoli when it is out of season.

Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.

by Deborah Madison
from Vegetable Soups from Deborah Madison’s Kitchen
(Broadway Books, 2006)
Makes 10 cups
This soup starts out thin, but when the spinach and rice are added, it ends up with layers of textures and colors. For a lighter first-course soup, omit the rice or use very little.
Split peas take at least an hour to cook, which [...]

In this African treat, bananas play the starring role in a simple, crispy fritter that makes a great dessert or sweet snack. Like all fritters,

A simple and delightful dessert. Everyone loves cheesecake, and here lavender adds a touch of summer elegance. On top are strawberries steeped in lime.

A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.

This hearty pinto bean soup is flavored with Mexican spices and thickened with masa harina. Serve over rice and add cheese for a complete dinner.

Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.

by The Culinary Institute of America and Martha Rose Shulman
from Culinary Boot Camp
(John Wiley & Sons, 2006)
Serves 6
This is a lovely variation of a classic French salad. Instead of herb- or breadcrumb-crusted rounds of goat cheese, the goat cheese is wrapped in phyllo and baked until the phyllo is browned. Then it’s sliced and served [...]

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.

Soufflés are gorgeous and entertaining, not to mention delicious. Stiffly beaten egg whites raise this Parmesan and Gruyère cheese soufflé to new heights.

Potato Kibeh is an Arab version of shepard’s pie. Ground beef is sandwiched between layers of mashed potatoes. Serve for dinner with a green salad.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It’s especially easy with store-bought puff pastry.

Start it in the food processor and finish kneading this homemade pizza dough by hand. Top with whole milk mozzarella, plum tomatoes, and oregano.

Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.

Warm lentils and rice get comfy with a tahini flavored Middle Eastern salad. Make it a second time with falafel in place of the tomatoes and onions.

Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.

Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.

These intensely flavored vegetarian main-course or side-dish cakes are rich with mushrooms, sticky rice, shallots, scallion, and black sesame seeds.

Blood oranges take center stage in this winter/spring salad. Arugula, dates, parmesan cheese, and roasted almonds share the plate. A simple supper.

For this Italian recipe, rigatoni pasta is tossed with tomatoes, onions, mozzarella, eggplant, and a bit of cream. Pure comfort and kid-friendly.

A perfect fall recipe. Delicate homemade pasta is filled with pumpkin, cheese, and nutmeg then all tossed in a butter-sage sauce. Kids love it.

Try this variation of baba ghanoush without tahini for a party appetizer. Use fresh eggplants and plenty of parsley and scoop it up with pita wedges.

Shallots develop a deeper, sweeter flavor by slowly cooking them until caramelized. They get a tang from vinegar and lots of pepper. A go-to side dish.