Nutty, sweet wild rice is tossed with oats, cranberries, mushrooms, and walnuts for a savory side dish or salad in the autumn. Think Thanksgiving.

Despite the short cooking time, this Marinara sauce is packed with fresh basil flavor from both the stalk and the leaves. Use good quality canned tomatoes.

Basmati rice turns golden in this saffron-filled recipe. Cinnamon, cardamom, ginger, almonds, and pistachios give the Indian side dish more even flavor.

A variation of the traditional orange and radish Moroccan salad, the sweet and biting flavors contrast perfectly. Serve this refreshing salad on the side.

Zucchini is sliced into thin strips, cooked with garlic, then tossed with a lemon dressing flavored with rosemary and sage. A perfect summer salad recipe.

Carrots are the star of this salad with toasted pine nuts and sweet golden raisins. Be sure to try it when fresh carrots appear at your farmer’s market.

Ripe pineapple is ideal for grilling, and it screams tropical like nothing else. Top it with blueberries and fresh whipped cream or mascarpone.

Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.

Roasted buttercup squash adds to the richness of this Italian gnocchi recipe. Black trumpet mushrooms provide a dramatic contrast to the colorful squash.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.

This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.

For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.

This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.

Sauteed wild mushrooms, onions, and Parmesan cheese are encased in crackly layers of phyllo pastry, sometimes called filo, in this savory strudel.

This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.

Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.

This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.

This sweet, sour, and hot, soup gets its flavor from mangoes, chile peppers, yogurt, curry leaves, and spices like turmeric, cumin, and coriander.

Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, oliver oil, and vinegar come together in this classic Spanish soup.

This true tabbouleh salad is made with lots of herbs and only a bit of bulgur. The parsley, mint, tomatoes, and onions are what dominate the dish.

Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.

This Turkish recipe combines softly sauteed onions and carrots with a garlic-yogurt sauce. Serve chilled or at room temperature.

For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.

For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.