Vegetarian

At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.

If you can’t find mozzarella di bufala (buffalo mozzarella) for this late-summer dish, substitute fresh cow’s-milk mozzarella. Silverton sometimes serves the dish with slow-roasted tomatoes for a tangy-sweet flourish.

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?

Had a "meh" day? This fricassee of chanterelles is exactly what you need.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.