Vegan

This slightly sweet side pairs well with pork or chicken, and a serving offers about 3/4 of your daily need for vitamin C.

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Lo uses saikyo white miso, a very mild and slightly sweet soybean paste, but any white miso works well in this sweet-and-spicy dish. The brightly flavored sauce makes a great dressing on simply prepared seasonal vegetables. Scallops would also be a good choice.

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

Editor's note: Use this recipe to make Black Rice with Squid . -Sofrito is a basic preparation of tomatoes, garlic, oil, and onions that forms the base of many traditional Spanish dishes.
-The sauce will keep for 5 days in the fridge or 6 months in the freezer.

Editor's note: Use this recipe along with theGazpacho . (This recipe is for fried croutons, but if you prefer to toast the croutons, preheat the oven to 375°F. Spread the croutons out on a baking sheet and bake for 8-10 minutes)

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum , if desired.

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make these balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours.

The vanilla sapote is misnamed since it is actually not a member of the sapote family but a member of the citrus family. Vanilla sapotes, also called white sapotes, are green on the outside with pale ivory flesh. The green sapote (a true sapote) is green on the outside and orange on the inside. Look for vanilla sapotes at Latin markets and specialty produce stores.

Black beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity.

Fried capers lend a light, salty crunch to these addictive little bites.

The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.

The perfect crunchy potato chips—at home.

You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.