Nut Free

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

Frozen lima beans may be substituted for fava beans; start with the second step.

The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Set out the sour cream, cheese, and corn, and let each person fix his own.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.