Caramelized apple and blue cheese crostini. The quick tarragon oil adds a big hit of flavor.

Caramel-cooking is a classic Vietnamese technique that creates a rich, lacquered sauce on this tofu

Kinoko gohan (Japanese mushroom rice) – you can make the whole thing in your rice cooker

Polenta with Peperonata

Brown Butter Cornbread – Video

Poha (Flattened Rice) with Coconut and Cashews

Banana, Buttermilk and Brown Sugar Muffins

Sicilian Spaghetti with Pan-Roasted Cauliflower

Homemade caraway-rye crackers

Tteokbokki – Spicy Korean Rice Cake Stew

Kala Chana (Black Chickpea Curry)

Quick Marinated Feta with Orange, Mint and Aleppo Pepper

Cream of Stinging Nettle Soup, made in a pressure cooker

Pan-seared Tofu with Apples and Champagne Vinaigrette

These yuba (tofu skin) rolls have a great crispy texture

Fuyu persimmon carpaccio

Spicy vegetarian spaghetti alla carbonara with pickled peppers

I love this beet curry because you’ll probably never see it in an Indian restaurant

Crostini with Young Pecorino, Grilled Figs, and Arugula & Mint Pesto

If you can get your hands on fresh porcini, don’t chop them up! Pan sear them in large pieces for maximum enjoyment of a special mushroom.

Braised fennel – and learn the right way to braise

Strata with caramelized onions, mushrooms and smoked mozzarella