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Vegetarian

Instead of faking a large centerpiece, if you’re cooking a whole meal for someone who doesn’t eat meat, my suggestion is to always just make several vegetable sides with one or two bean/chickpea/rice/grain or somesuch and have that as the meal. It’s what I do and I’m always so pleased (and so are the vegetarians).

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Labne with Sizzled Scallions and Chile

In case you’re hosting this week, do yourself a favor and invite The Dip.

A Very Tall Quiche with Zucchini and Greens

If you need a good breakfast/brunch/lunch dish, this quiche is unreasonably delicious, a really special dish to make for your family or friends, and a great way to use the gorgeous squash blossoms that are at the markets right now.

Fresh Tomato and Fennel Pasta

The goal for the sauce is to have bits of tomato floating in a juicy, almost jammy sauce for the pasta to finish cooking in. Fennel seed, when used here in conjunction with crushed red pepper flakes and garlic, has the ability to turn this sauce into something vaguely resembling sausage.

Pasta Salad with Peas and Parmesan

This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

Wine-Roasted Artichokes

Once these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.

Tiny Boiled Potatoes with Butter and Chives

This can be endlessly scaled up or down to feed as many or few people as you like. While I find the butter + chive + salt combo to be perfect in its simplicity, you can always dress it up.

Leek and Greens Gratin

This is our Thanksgiving mac and cheese moment. If you’re thinking “no, that’s kale,” just trust me: it will probably be your favorite thing on the table.

Brown Buttered Squash, Dates and Walnuts

I never knew squash could be this good (and yes, you can make it with sweet potatoes!).

Crushed Sour Cream Potatoes

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”.