Vegetarian

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Make your next party a falafel party with this irresistible recipe.

This indulgent vegetarian dish makes enough for two with seconds for each (trust us, you’re going to want seconds).

Mustard seeds give these steak house-style wedges great flavor and crunch.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night nibble? Check. We’ll be batching these nutty, crunchy clusters for the weekend (and to get us through next week, too).

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.

Sweet-tart apples, pungent blue cheese and crunchy pistachios make an irresistible combination in this fall salad.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.

Maybe you forgot his or her birthday, or maybe you didn't forget, maybe you never even knew, but jeez, it's today, really? This cake won't work for a kid's birthday—that calls for more...of everything—but if you just got home, dinner isn't even made, and it turns out it is someone special's day, you just have to bust out a cake, and this one is all from the pantry and requires minimal gear and cleanup. Send him out for a pint of ice cream or suggest she use the shower first-this cake can be in the oven before your celebrant gets back. Thirty minutes later and it's out and cooling on the counter. Fair warning: this cake is like that guy who never moves out of his parents' house—born there, no matter how ready it seems, it falls to pieces when you try to get it out. Cut into wedges and lever them out individually, then cover your tracks with vanilla ice cream or plain or chocolate whipped cream.

I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

This Bloody Mary ditches traditional bottled tomato juice for the freshly pressed stuff made from Sun Gold or yellow tomatoes.

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.