Vegetable

This Chicken Lo Mein recipe is extremely simple to make and has a nice peppery flavor from the red pepper flakes, white pepper, and ginger.

Consider making a double batch of Ed Lee's orange-honey butter to serve the next morning with toast or warm biscuits.

Chef Justin Devillier purées bread into this soup to achieve a silky texture. For the best results, caramelize the onions over low heat.

Pounding beef into thin "Milanese"-style cutlets makes portions look even bigger than they are. This recipe also works well with veal, pork, or chicken.

Iceburg and watercress get stir-fried with just a little bit of flavorful sausage in this lightning-fast weeknight dinner.

The foundation of this elegant soup? Peanut butter. Make your own by grinding dry-roasted peanuts in a food processor while you roast the garlic. You can use any mild-flavored honey to sweeten the whipped cream garnish, or go Southern with a spoonful of tupelo honey.

To easily roll out chilled store-bought dough, soften it first on a baking sheet set over a bowl of hot water.

Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore.

Chef Kevin Roberts transforms humble cauliflower into a dead ringer for shrimp cocktail with a brief poach in cleverly seasoned water and a dunk in cocktail sauce. "It's something my mom used to make for us," he explains. "As kids, we went to the lake a lot, and she would throw this down as a snack. It's also a great party option for vegetarians and people with shellfish allergies."

Transform sweet potatoes into caramelized beauties by cooking them with rice wine and honey. Serve them alongside roast duck or pork chops.

Southern cooks use their chile-infused vinegar to add a tart, floral kick to dishes like chicken or greens. You can also use it to wake up salad dressings. Customize it by adding bourbon or fruit liqueur and using your favorite chiles.

You'll need to start these pickles a day ahead, so plan accordingly.

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available at bourbonbarrelfoods.com.

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

There are two keys to making this rich, smoky stew as good as it can be: Enhance the flavor of the broth with shrimp shells, and gently simmer the shrimp and fish so as not to overcook them. If you want to skip the homemade shrimp stock, substitute 2 cups of fish stock from your fishmonger or 2 cups of bottled clam juice.

A leftover ham bone makes a great substitute for the ham hock in this pasta recipe. The rest of the flavor comes from braised greens, smoky potlikker, and hot pepper sauce.

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

Chopped walnuts nicely complement the rich walnut oil in the dressing.

A bit of salty country ham goes a long way in this quick greens sauté.