Vegetarian

Sometimes all it takes are three ingredients to kick off a party.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Do it right and you'll get a just-set white and a wonderfully creamy, bright-yellow yolk. It's just the thing to add heft to salads, to devil, to savor unadorned.

Drizzle this gingery-sweet beauty over crisp lettuces, avocado, grain salads, or grilled tofu.

Serve this fragrant, Indian-inspired side dish with all things chicken.

If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

Parsley can reinvigorate your cooking--and your health.

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."