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Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Author: Mario Batali

Oil and Vinegar Potato Salad

Author: Maria Helm Sinskey

Sautéed Chicory

Author: Gina Marie Miraglia Eriquez

Vegetarian Ghormeh Sabzi

This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how...

Author: velvetmonster

Chickpea Ragout

Author: Sheila Lukins

Baked Chocolate Tofu Cheesecake

This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more...

Author: Donna Hay

Sautéed Shiitake Mushrooms

Author: Melissa Hamilton

Angel Hair with Fennel Pesto

When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.

Author: Monte Farber and Amy Zerner

Apple Bok Choy Salad

Author: Joel Fuhrman, M.D.

Black Eyed Peas With Chard and Green Herb Smash

This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...

Author: Anna Jones

Coconut Curried Vegetable Stew

This hearty vegetarian stew comes together in under 30 minutes.

Author: Nava Atlas

Crispy Sheet Pan Broccoli

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Author: Mindy Fox

Brown Rice and Barley

Author: Lillian Chou

Ambrosia

Author: Nathalie Dupree

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.

Cauliflower and Chickpea Curry

Author: Hugh Fearnley-Whittingstall

Quinoa Chard Pilaf

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!

Author: ASTROPHE

French Bread

The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.

Author: Jane Smiley

Pickled Radishes

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Author: Eric Werner

Pasta à la Checca

Author: Victoria Granof

Avocado and Grapefruit Salad

Author: Dave Kovner

Quinoa Almond Pilaf

High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.

Author: Ann Kosa

Beer Can Cabbage Sandwiches

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives...

Author: Katherine Sacks

Cranberry Kumquat Sauce

Author: Lillian Chou

Peanut Butter Coconut Cream Cookie Sandwiches

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

Author: Samah Dada

Fennel and Celery Root Salad

A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.

Spiced Peppers and Eggplant

Author: Alison Roman