Vegetarian

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . In most Middle Eastern countries (apart from Nazareth, where baba ghanouj is called mutabal), the ingredients in this dish are as simple as eggplant, garlic and lemon juice—a lightened up, tahini-free version of baba ghanouj. But when I arrived in America, I experimented with various ingredients and found myself adding tomatoes, chile pepper and a hint of cumin to my mutabal. I serve it with grilled meat and chicken. My children love this preparation, which is also great spread on toasted or fresh Arabic bread, crusty flatbread or crackers.

This soup is what Mayim makes when she thinks she has nothing left in the house. It's an "everything but the kitchen sink" soup and can be as simple or complicated as you like. The main point is once you start with sautéed onion and garlic, it's hard to go wrong.

An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

Kosher Status: Pareve I created these spuds. Okay, that's an overstatement. God created the potatoes and Hasselback potato recipes probably go back to ancient Bolivia or something. I call them accordion potatoes because they remind me of that instrument that, by the way, is only played today at Bar/Bat Mitzvahs. They really should serve these potatoes at Bar Mitzvahs, too. It's such an elegant way to present a common potato. I make 'em with sliced garlic stuffed into each and every crevice, and then I top them with more garlic for the Transylvanians in the house (that's me). Those Yankees just get a little garlic sprinkle.

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

BOILING OR STEAMING bok choy often results in a watery, stringy vegetable. But grilling halved heads of bok choy slathered with miso butter leads to pure flavor. Be sure to keep the heat at medium so the paste can caramelize without burning. My first few attempts at grilling bok choy (I used Shanghai bok choy) resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable. Use white or yellow miso paste in this recipe. If you use a darker miso, know that it will be saltier. Make this side dish when you are already firing up the grill for the main course.

MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

Clotted cream is not a part of my own traditional food culture but it is a forgotten skill in everyday cooking and is so gorgeous and so easy to make that it is really worth doing every now and then. You can make clotted cream on any stove or in a cool oven—just make sure the heat is low. Even a temperature as low as 110°F will do! It's best to use unpasteurized cream like they do in Devon and Cornwall, where clotted cream has its own appellation. You can use gently pasteurized cream, but homogenized cream or cream that has been ultra-pasteurized will not work for this recipe.

Originating in Italy, mascarpone is a mild and creamy fresh cheese with a consistency similar to soft butter or thick crème fraîche and a fat content between 70 and 75 percent. You may know it as the key ingredient in the decadent Italian dessert tiramisu. This recipe hails from Allison Hooper, award-winning cheese maker and co-owner of the notable Vermont Butter & Cheese Creamery. The overnight process is virtually effortless, and the resulting cheese may very well be the best mascarpone I've ever tasted. Editor’s note: Head this way for our favorite ways to use mascarpone →

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Mary Fitzgerald, Wexford: Gardener and internet enthusiast Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.