Bulgur Salad with Red Pepper and Walnuts

From the book The Cooking of the Eastern Mediterranean by Paula Wolfert

Pomegranate molasses adds tang to this Paula Wolfert salad.

Cardoon Risotto

By Deborah Madison, from the Deborah Madison collection

Classic You Can Do It Cheese Soufflé

From the Ellen Kanner collection

Coarse-Ground Hummus with Thyme and Sesame

From the Matthew Card collection

The chickpea-cooking liquid adds valuable flavor and smooth texture to this hummus.

Coleslaw

From the Jim Dixon collection

An easy slaw with a vinaigrette dressing.

Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Guacamole for One

From the book What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin

Homemade Veggie Bouillon

By Katherine Deumling, from the Katherine Deumling collection

Mix this freezer-friendly blend with water for a fresh-tasting broth.

Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the Ivy Manning collection

Don’t toss those greens; cook and dress with Asian flavors instead.

Kohlrabi Salad with Pea Shoots

From the book The Farm to Table Cookbook by Ivy Manning

Crisp and fresh, this seasonal Ivy Manning recipe will put kohlrabi on your A-list.

Leaving-Home Penne Rigate with Broccoli

From the book Delicious Memories by Anna Boiardi

North African Couscous Soup

From the book How to Cook Everything Vegetarian by Mark Bittman

A fantastically simple and nourishing soup from Mark Bittman.

Pan-Seared Rosemary Duck Breasts/Tofu

From the book The Flexitarian Table by Peter Berley

Pappa di Zucchini (Zucchini Soup)

From the Kelly Myers collection

Paprikás Csirke (Paprika Chicken)

By Carolyn Banfalvi, from the Carolyn Bánfalvi collection

Pesto

From the book Essentials of Classic Italian Cooking by Marcella Hazan

Polenta

By Kelly Myers, from the Kelly Myers collection

Rabbit in Coconut Milk

From the book The Food and Cooking of the Caribbean, Central and South America by Marina Filippelli and Jenni Fleetwood

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Rough Puff Pastry

From the book Puff by Martha Holmberg

Stewing Hen Ragu

By Kelly Myers, from the Kelly Myers collection

Tarte Tatin

From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson

You can use premade puff pastry for this impressive but uncomplicated Grand Central Bakery recipe.

Tomato Soup

From the Meera S.T. Vargo collection

The contribution of wine is subtle, but the resulting soup has real depth of flavor.

Triple Celery Soup

By Adam Ried, from the Adam Ried collection

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Uborkasalata (Cucumber Salad)

By Carolyn Banfalvi, from the Carolyn Bánfalvi collection

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine