Vegan

Paprika oil adds a hit of color — and flavor.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang. In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

This dough is easy to handle and will give you a crispy crust that's also tender.

Serve as a side dish for roast chicken.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

Ginger beer is a staple in Jamaica, and the best is homemade (it's easy to do, as you'll see in this recipe). Resist the temptation to use commercial ginger beer for this drink — it's too sweet.

In the islands, black-eyed peas are known as black-eyed beans.

Look for malanga at Latin markets or online at melissas.com.

Gin is big in the British Virgin Islands, as you might imagine. Here, it's combined with local soursop juice and curaçao. The name is a reference to the shade of the Caribbean Sea.