This earthy, sweet, and umami seaweed salad will surprise you with its complex textures and flavors. Making this traditional Japanese dish at home is easy and quick– it comes together with 9 ingredients and can be ready to serve in under an hour.

This salad is made from uncooked broccoli tossed with an garlic, sesame, chile, and cumin-seed vinaigrette derived from good extra-virgin olive oil, red wine vinegar, and toasted sesame oil. The salt and the acid in the vinegar “cooks” or “cures” the florets a little as lime cooks the fish in ceviche. The acid and salt transform the raw broccoli in about an hour. The cured broccoli salad softens as if blanched, turns bright emerald, and soaks up the balanced but zesty flavors of the dressing.

You will think you are eating a bulgur wheat salad, like tabbouleh when you taste this fresh riced cauliflower salad with lemon, herbs, currants, and pine nuts. Parsley, basil, and cilantro are herbs readily available fresh any time of the year, which makes this recipe a fresh option for winter meals.

Berbere is an Ethiopian spicy blend of chili powder, paprika, and warm spices (find a recipe here) that adds complex flavors to this one pan chicken dish. The aroma produced by this dish alone brings the memory of travel and exotic and flavors, which will warm your kitchen on winter nights.

This salad combine roasted and raw shaved Brussels sprouts to create varied and wonderful texture. The lemon and parmesan dressing adds tart and savory flavors, and the hazelnuts bring in an earthy crunch. You won’t be able to stop eating after your first heaping serving.

Savory garlic that mimics the rounded flavor of roasted garlic.

Tomatoes roasted with olive oil create an amazing, caramelized sauce for spaghetti squash that is roasted at the same time. This recipe brings out the flavor and simplicity of this magical squash, which is a delicious alternative to pasta.

Stuff colorful, sweet, and versatile acorn squash with my savory mix of greens, ricotta, and spices makes for a main dish or a side that will keep you warm and satisfied. Garnish with the chili oil of your choice as a flavor boost.

Nothing beats a hearty panzanella salad as part of a winter meal. This version takes advantage of butternut squash, red onion, and kale, which are wonderful in the winter months. Hazelnuts and sage add a traditional combination of flavors to this wonderfully fragrant and crunchy salad.

Pot pie might be the quintessential comfort food. I’ve been making this recipe with and without meat. You can choose chicken or turkey, or you can choose to make it a veggie meal. Whatever you decide, the results are delicious.

My version of a traditional Caesar salad is with bright with lemon flavors and a bit of sweetness from the addition of balsamic vinegar and good romaine hearts.

These brussel sprouts can not be beat. The quick and easy preparation (which I read in Cook’s Illustrated) makes them a fantastic side for any night and another great side for holiday meals when oven space is lacking.

I created this recipe to be a rich and flavorful side with meat or fish. It is a one pan wonder and has all the element of a wonderful winter side dish: richness, aroma, and substance. The lemon and za’atar add unique flavors to this otherwise traditional gratin.

This simple and elegant recipe will wow your guests and leave you free to enjoy their company. The halibut is baked in parchment on a bed of sautéed mushrooms with rich red curry butter.

Earthy, salty, and sweet ingredients balance the slightly smokey flavor of light buckwheat soba noodles. The flavors are enhanced with the final sprinkle of Nanami Togarashi chili pepper or your favorite chili oil.

Roasting creates a crisp, gloden, and flavorful version of cauliflower. Adding spice, feta, lemon brings the Mediterranean to the table, which makes pairing the dish with a side of roasted scallions a perfect meal that is easy to prepare.

This warm lemony soup hits the spot on a chilly fall day. Lemongrass and lemon give this beautiful salmon colored soup a wonderful bright flavor.

Sorrel soup is a French classic, and a classic all over Europe with different twists. And it is pure comfort food to accompany the onset of cool fall nights.

This tangy, salty, slightly sweet, and savory pickle brings all the flavors of Chinese food to the table. The combination of textures from the crunchy celery and the satiney peppers adds additional complexity and makes this pickle an easy side with any rice, fish, or noodle dish.

Fresh snap peas are crisp, sweet, and delicious raw. When you sautee them quickly and pair them with mint, lemon, and chili, they jump in your mouth and on your taste buds.