Vegetarian

Vegetarian

If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall. 

This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.

Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud. 

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What should you do with that extra wasabi next to your sushi? Nothing

Trevor Corson, author of The Story of Sushi, says skip the soy sauce and extra wasabi with your sushi so you can taste the fish.