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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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Iceberg Salad with Onions, Capers, and Pecorino

This salad goes with everything, and is exactly how I like it (acidic, herby, and mostly iceberg lettuce).

Charred Kale Frittata

Make this frittata and a batch of garlicky yogurt one morning and reap the benefits all week.

Creamy Potato Leek Soup with Lots of Dill

This soup is also excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, don’t skip the dill. Nothing can replace the dill.

Secret Ingredient Pasta Salad

Speaking of summer barbecues, you should be bringing this pasta salad that magically only gets better the longer it sits.

Apples with Honey and Crushed Walnuts

It’s meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.

Creamy Cauliflower Pasta With Pecorino Bread Crumbs

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese.

Ricotta Dumplings With Buttered Peas and Asparagus

These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. It’s a truly excellent canvas for anything seasonal (asparagus and peas in the spring) so adjust as you like.

Pasta With Zucchini, Feta and Fried Lemon

The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Creamy Farro With Crispy Mushrooms and Sour Cream

Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridge like texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here.