This might be the best soup you have ever tasted. Butternut squash creates a creamy soup that is livened up in texture by the addition black wild rice, which splits and adds a nutty flavor to the soup. Star anise complements the sweetness of the squash and the lemon zest complements that sweetness with a kiss of citrus that brightens the soups flavor and complexity.

This recipe packs the essence of cauliflower flavor into a simple and silky soup that can only please anyone who takes a spoonful. The thick cream body is achieved by whisking egg yolks into the soup, a technique you can use to make any creamed soup creamier. This soup full of pure and unadulterated fall flavors and warmth. And, it is as simple as can be. So make it today for dinner or any meal.

This recipe puts mashed potatoes to shame with its nutty, slight celery, and ever so sweet flavors. The lemon and garlic add hints of distinct and recognizable flashes citrus and earth to this perfect side for poultry, meat, and fish. It is fall and if you are lucky you will find fresh and beautiful celeriac at the farmers market and your local grocers.

When zucchini and summer squash are small and tender, the best way to use them is in a raw salad where their flavor and tenderness shine. I love this simple shaved salad where crisp texture and sweet flavors of fennel are complemented by the tender texture and slightly bitter flavor of raw zucchini. Add shaved pecorino Romano cheese, ribbons of mint leaves and toss it all with lemon juice, olive oil, and a bit of flakey sea salt you have yourself a real winner of a summer salad. This recipe is adapted from a recipe by Daniel Patterson in the New York Times, I add more fennel and use less pecorino for a crunchier and more earthy salad.

Japanese eggplant is one of my favorite ingredients for creating a savory and heathy vegetarian meal. This recipe incorporates sautéed red onion and sliced garlic with the steamed eggplant to bring a variety of textures and flavors to this simple dish. And although I am in France, I still love to use Asian ingredients if I can get my hands on them.

Duck is a staple of French cooking. It is easy to cook, remarkably delicious, and as tender as beef tenderloin. Braised Belgian endive is amazing with the duck or cooked alone as a side to any meal. If you can get your hands on a few duck breasts, make this tonight or substitute your favorite red meat cooked rare as an accompaniment for the braised endive. It is one of my all time favorite meals for any time of the year.

It is summer and it is hot. Cold and hearty salads are the perfect option for hot days. The crunch and slight bitterness of chilled Belgian endive tossed with French vinaigrette (heavy on the shallots) and Roquefort blue cheese make this a perfect summer affair for dinner or lunch. And, it doesn’t get much easier when it comes to cooking something delicious.

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.

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.

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.

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.

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.

Fresh Swiss chard, quickly blanched is super versatile, full of vitamins, and packed with flavor. The silky texture and fragrant flavors of Swiss chard pop out when paired with lemon, shallot, and parmesan. The flavors make these Swiss chard cakes irresistible.

The classic combo of lime, salt, chili, and cilantro play a key part in this recipe. Basils add another savory flavor to the mix. The combo is perfect with fish tacos, wonderful on top of a green salad, or great with chips.

This recipe is exactly what the title is says. It is dish that dishes up summer in all its glory.

Sage butter is a wonderful thing. It is particularly wonderful on crisply roasted broccoli florets. The recipe is simple and creates a vegetable side that is rich, tangy, and satisfying.

These eggs are soaked in a marinade of soy, vinegar, and sugar for a few hours to make them the perfect salty snack, ramen topper, or salad accompanier.