Vegetarian

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.

This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large holes of a box grater down to just the core.

The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

In this classic dish, native to the Yucatàn peninsula, warm corn tortillas are dunked into a pumpkin seed salsa, rolled up with crumbled hard-boiled eggs, and topped with a duo of sauces: more pumpkin seed and tomato salsa to boot.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

Make this super luscious hummus and you'll never go back to store-bought.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).