Vegetarian

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.

Learn how to make this recipe and more in our online cooking class with Sur la Table.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).