Vegetarian

Make this dish ahead of time: It's great at room temperature.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Tex-Mex ingredients like Monterey Jack, cilantro, corn and lime combine with rice to create an awesome salad. Wrap it in lettuce for a cool, crunchy and fun meal.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.

My Mom, Veronica, is pretty much a vegetarian these days. When she invites us over for "meatloaf," this is what we get—and I like it a lot; in fact, even Todd does. The lentils and the brown rice make it hearty while at the same time kind of fluffy and light. My favorite part about it is the fresh tomato sauce, which is almost like a salsa. Checca is a Southern Italian term for this fresh sauce, which is called by different names in different regions. Some of it goes into the lentil loaf and the rest is served alongside.

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

Editor's Note: Use this broth to make Andy Ricker's Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) . Flavor Profile: Spicy, slightly bitter and smoky Slowly toasted dried chiles—seeds and all—become a smoky, spicy ingredient that's essential to many recipes in [Pok Pok]. The key is to toast them over low heat until they're thoroughly dry and very dark, coaxing out a deep, tobacco-like flavor that has a bitter edge, but stopping before the pleasant bitterness turns acrid.

This is one of those serendipitous, stumbled-upon creations. I had made a big pot of polenta, and I poured the leftovers into a baking dish in a thin layer. The next day, foraging in the fridge for lunch, I came upon the polenta, a little fresh mozzarella, a little Parmesan (or was it Pecorino?). To make a pizza of sorts, I layered on the cheeses, added a splash of oil, crumbled over a handful of dried sage leaves, and put it into a hot oven. The result was completely satisfying. So what if it's not truly a pizza?—though perhaps it has a culinary ancestor somewhere, since there's really nothing new under the sun.