Flaming Scotch bonnet chiles lend an invigorating jolt to this African version of the ubiquitous fall soup. Get the recipe for Butternut Squash Pepe Soup

Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.

Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette

Get the Recipe for Brussels Sprouts with Horseradish and Pomegranate Seeds »

These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Get the recipe »

Parsley and Onion Salad

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.

Shredded Brussels Sprouts and Kale Salad

In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch. Get the recipe for Gemelli with Roasted Garlic and Cauliflower »