Roasted vegetables are the “Sara Lee” of the refrigerator’s bottom bins: nobody doesn’t like them. Picky adults? Children? Sic roasted vegetables on ‘em; it’s failsafe. Photo: Christina Rumpf, unsplash

Pinzimonio, in Italian, is a combination of the verb "pinzare" (to pinch; you pick up the raw vegetable pieces with your fingertips) and "matrimonio." You "marry" the crudités with the best possible extra virgin olive oil.

All vegetables, with a kick.

Colored vibrantly green from an abundance of herbs and field greens, its Italian name is “risotto verde.”

Switch it out on St. Patrick’s Day with this recipe for lamb shepherd’s pie to take the place of corned beef and cabbage at your mealtime table. (Photo by Amy Brothers.)

The word “congee” is originally Tamil (kanji) and the dish goes by many names throughout southeast Asia such as “juk,” “jook,” “zhou” and “khao tom.”

This pizza recipe is in the style of both the classic New York or New Jersey “Grandma Mozzarella Pizza Pie” and the square pizzas of Detroit, Michigan.

The OG guac was not a chunky chop-up. No, it was a “mole,” a “sauce.”

A terrific blend of corn, vegetarian sausage, and collard greens for a hearty, non-meat meal any time of the day.

Hanukkah often follows quickly on the heels of Thanksgiving, so let’s fashion some latkes using up leftover sweet or mashed potatoes.

A serving of swordfish braised in tomatoes, capers, and sweet olives—in the Sicilian way.

One of summer’s last green gasps, Quick-Pickled Green Tomatoes.

A twist on broth or stock made with a carcass saved from a turkey or chicken dinner—Vietnamese pho.

An old recipe in Jewish Rome and a delicious turn on zukes. Photo by Popo le Chien.

This mildly sweet cornbread is an unexpectedly delicious alternative to pancakes or waffles.

Quit thumping and start sniffing.

Like its own Thanksgiving Day buffet of mashed potato preparations—one basic recipe plus four spins on it.

Don’t merely “eat Greek” at a restaurant. Try cooking some at home. Photo from Robert Anasch at unsplash.

A turn on the BLT sandwich—as a soup!

The refreshing mix of cold vegetables—yeah, but tuna?—dressed in a vinaigrette that is Salade Niçoise.