Austin-style breakfast tacos

Chanterelle tostadas – did you know that wild mushrooms are used in Mexican cuisine?

The secret to perfectly roasted green beans

Tofu with radishes and shiso – who knew shiso could be cooked like a vegetable?

Kale fried rice

Why did I wait so long to start making my own kimchi?

Gorditas with roasted mushrooms. The mushrooms are cooked twice – once in the oven to concentrate flavors, and then stewed with onions.

Sichuan spicy cauliflower and an absurd coincidence.

Corned beets – dehydrating and rehydrating gives them a fantastic texture.

Posset – the most delicious dessert you’ve never heard of.

Sous vide shiitake congee – and a culinary challenge!

Vegetarian Bibimbap – Korean Rice with vegetables, kochujang, and an egg.

Sunflower butter cookies – like peanut butter cookies, but suitable for folks with a peanut allergy.

These polenta fritters with braised cabbage and white beans are just one of dozens of ideas for a vegetarian Thanksgiving.

Vegan “bacon” from king oyster mushrooms – it’s all in the rub.

Strawberries and cream birthday cake, Momofuku Milk Bar style.

Pan-fried polenta with chickpea stew, king oyster mushrooms and city-harvested fig puree.

Harissa potatoes with feta and fresh dill.

Caramelized banana and buttermilk panna cotta – vegetarian, no gelatin

Red winter minestrone with winter greens pesto – otherwise known as “borschestrone”.

Why you need an instant-read kitchen thermometer

Savory cardoon flan. Cardoon looks like celery but tastes like artichoke. Here’s how to work with it.