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Everyone's favorite roasting veggie gets a whole new look in this creamy cauliflower soup recipe.

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.

These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.

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?

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.

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

Okay, so sushi is a little ambitious for a weekend. But this easy spicy tuna roll recipe? You've got it in the bag.