Toasted Farro and Scallions with Cauliflower and Egg
This dish is inspired by a Moroccan porridge called herbel. It's traditionally made with barley, milk, butter and cinnamon,
but you can mix it up, substituting other grains such as farro instead of barley.
This version of onion soufflé—lighter and airier than most—can be prepared in individual gratin dishes or in one big baking
dish. Feel free to use any sweet onion you can get, such as Vidalia, Walla Walla or Oso Sweet.
Pears and parsnips create an unusual sweet-savory topping for open-face sandwiches called tartines. Toasted briefly under
the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese)
This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on Manhattan's
Upper East Side, growing up. Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan
cheese (which adds texture to the dish) and plenty of olive oil and basil.
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red
wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. David Chang decided
to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips.