Vegan

Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs (left over from Beef Sautéed with White Wine and Rosemary ) mingle with garlic to cast a spell over roasted potatoes, resulting in something that's just right on a winter night.

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

A Japanese-style noodle soup that's full of healthful things: mushrooms, yams, carrots—and even salty, savory, vitamin-and mineral-rich seaweed. For details on the ingredients used in this dish, see "Ingredient Tips" at the end of the recipe.

This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.

The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.

Porcini mushrooms reinvent a traditional Eastern European pilaf and add oomph. Try it as a meatless main course.

A delicious winter salad that would also be great alongside pork chops.

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf life because the tomatoes sour very quickly. It this best prepared no more than a day or two before it will be eaten.

For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.

An Italian take on the classic Mexican starter.

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

This is great with a fried egg.

This seasonal salad is a great mix of colors and flavors.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.