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.

Cassoulet is a classic French dish that is savory, hearty, and makes a perfect meal for cool nights and rainy days. White beans, tomato, wine, and herbs create the basis for this simple stew. Duck (or pork or chicken) and sausage add fat and flavor. You and your stomach will be happy you made this one.

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 simple and sumptuous pasta sauce is so easy and so wonderful, you will find yourself making excuses to have pasta again and again.

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.

Radishes and their greens cry summer to me. They are the first thing I harvest from my garden and are always amazing. I like to braise the radishes with their greens in butter and serve them topped with a poached egg sprinkled with crunchy salt and coarse black pepper.

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.

At its most basic, chilaquiles consist of corn tortilla chips simmered in a brothy sauce but I begin with scrambled eggs, add the tortilla strips and good cheddar cheese, and then add hatch green chili sauce.

Sweet potatoes are everywhere this time of year. The bright color and amazing texture make them the perfect starting ingredient for a savory and delicious early winter soup. I make this soup weekly. It is delicious, hardy, and oh so easy for a weeknight meal.

Eggplant is a magical vegetable (which is technically a fruit) that add texture and flavor to soups and stews. In this recipe, French (green lentils) are combined with eggplant, sweet and hot peppers, and tomatoes to create a rich and meaty vegetarian lentil stew. This warm and comforting recipe is perfect for a chilly fall night and is great leftover. Serve it alone or with rice.

The transformation of sweet butter to rich and nutty brown butter is the key to this recipe. It is a simple and fast process, which can add depth and new dimensions to a variety of recipes—shortbread cookies, roasted squash and vegetables, and soups to name a few. The sage is earthy and the lemon zest/juice add a bit of acidic brightness that complements the buttery richness of this sauce.

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.

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.

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.