Vegetarian

Vegetarian

Soba noodles, hearty and flavorful Japanese noodles made from either buckwheat only or buckwheat and wheat flour, pair perfectly with peppery watercress and a spicy dressing.

This shows just how perfumed basil is.

Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese. 

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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