A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.

This baked pasta recipe features vibrant flecks of chopped spinach and lemon zest, toasted almond slices and oozy, bubbly cheese all enveloping sturdy little pasta shells.

Garlic soba noodle recipe - a nest of soba noodles, Parmesan, greens, and and garlic powder topped with golden Parmesan-crusted tofu.

A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.

One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.

An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.

Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.

This fettuccine recipe was inspired one of the many trips I made to the Testaccio Market while in Rome. Fresh ribbons of pasta with olive oil, porcini mushrooms, garlic, black pepper, and pecorino cheese.

A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delcious red pepper walnut slather.

A platter of petite, potato pillows coated with glistening flecks of basil pesto. The gnocchi recipe taught to me by Francesca's mother.

A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.

My favorite lasagne recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.

This bread pudding recipe highlights spring ingredients - asparagus, mushrooms, dill, Gruyere cheese, and shallots. Nearly all the prep can be done the day or night before.

One of my favorite recipes from Super Natural Cooking - this hearty veggie burger recipe is made with garbanzo beans, cilantro, onions, lemon zest, eggs, bread crumbs, and sprouts.

My favorite new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.

I'll never make lasagna any other way. Impossibly thin layers of feathery-light pasta with just enough sauce and cheese between each layer to keep it moist and flavorful.

Elaborate Pad Thai Recipe from the beautiful Dylan Amsterdam cookbook.

Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.

A vegan macaroni and cheese recipe from Real Food Daily restaurant - cashew cheddar cheese, and spelt pasta.

Sean Baker, the sous chef at Millennium restaurant, teaches a hearty, vegan mushroom, celery root, potato gratin recipe at the farmers' market. Cozy food for cold weather.

Rebecca Wood's perfect summertime quiche - creamy corn flavor hits your tongue first, the summer tomatoes burst next, and then you are hit with accents of slivered basil and scallions. Made in a tef flour crust.

I went to the market and came back with fresh peas - here's how I cooked them. Pea recipes, time four.

This healthy, colorful Sicilian broccoli and cauliflower pasta recipe comes from chef Tracy Bates at The Oxbow School in Napa - the students there love it.

A recipe from my first book that was featured in the Washington post - sweet potatoes, chipotle, corn, onions, and puff pastry.

A delicious noodle bowl recipe - you use a fragrant spice paste with stock, coconut milk, lime juice, and a sprinkling of mint.