Vegan

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Nori, or sushi paper, can be found in Asian markets and health food stores.

The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.

Fruit goes formal with a dressy sugar accessory while still staying true to its healthy roots by supplying vitamin C.

Editor's note: This recipe was created by Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. I adore this cocktail recipe because it's refreshing, pretty, and has subtly mint and cucumber flavors that will keep everyone guessing at exactly what's in it. You can dress it up for an evening fete by straining it and serving it up with edible gold or silver flecks as it is done here, or dress it down by throwing everything — mint, cucumber slices, and all — into a serving pitcher. Best of all, you can skip squeezing limes all day by using limeade concentrate. Shhhh. It'll be our secret.

>Editor's note: The recipe and introductory text below are adapted from Floyd Cardoz's book, One Spice, Two Spice. The dish is also part of a special menu Chef Cardoz created for Epicurious's Wine.Dine.Donate program. I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.

Serve with roast pork or cottage cheese.

This creamy-crispy take on mashed potatoes, similar to a giant latke, is ideal for a dinner party because it can be assembled ahead.

With different hues of orange and gold, this dish makes a great holiday side.

The one-two punch of peas in this healthy vegetarian soup is dynamite.

This recipe originally accompanied Potato-Parsnip Latkes with Savory Applesauce

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

A touch of sugar blended with tamari creates a rich, salty coating for whole almonds. They're ideal for holiday parties — just set them out in festive dishes and watch them disappear.

Coconut milk adds a silky richness to this South Indian–style vegetarian meal.