Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

Hearty yet not too heavy, sautéed quail is the perfect dish to transition from summer to fall.

Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella.

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween?

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

This recipe is part of Thai Tea Pudding with Lime Caramel and Candied Cashews, from Susan Feniger's Street Food, Clarkson Potter, 2012..