Amba - a quick version of an Iraqi-Israeli pickled mango condiment
Quick Green Apple "Kimchi"
Asparagus course at Canlis - with Sauce Gribiche, Quinoa Tabouli and a Fried Egg Yolk. Part of one of the most exciting vegetarian tasting menus in the country, at a decidedly omnivorous restaurant.
Apple Crostata with Breadcrumb Streusel
Ginger-black pepper basmati rice makes a nice change of pace for an Indian meal
Saffron Chickpea Stew with Grilled Porcini Mushrooms
Do you want to like tofu, but don't know how to make it come out crispy and delicious? I've got the simple steps you need today. Tofu 101.
Bibim naegmyon - cold Korean noodles. If you serve them lukewarm I'm going to have to come over there.
Maple Roasted Shiitake Mushrooms
Korean Yakisoba with French Horn Mushroom, Tofu and 5:10 Egg
Spicy vegetarian spaghetti alla carbonara - video recipe
Caramelized apple and blue cheese crostini. The quick tarragon oil adds a big hit of flavor.
Caramel-cooking is a classic Vietnamese technique that creates a rich, lacquered sauce on this tofu
Kouftikes de Prasa (Leek Fritter) Sandwich
Blueberry buckle - video recipe shows you how to make this easy, rustic fruit dessert
Kinoko Gohan (Japanese Mushroom Rice)
Polenta with Peperonata
Brown Butter Cornbread - Video Recipe
Poha (Flattened Rice) with Coconut and Cashews
Banana, Buttermilk and Brown Sugar Muffins
Dutch baby with sauteed apples - a giant soufleed pancake (with video)
Sicilian Spaghetti with Pan-Roasted Cauliflower
Tortilla de Espinaca - Spanish Omelet with Spinach
Homemade caraway-rye crackers
Red lentil and kabocha squash soup with harissa oil, from the new Herbivoracious cookbook
Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. It seems like everyone wants to eat locally these days. One of my favorite ways to...