Vegetable

(Baha) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb. If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle. Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns. Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.

A brief brine yields perfectly tender and flavorful fish.

Pass the Pods C'mon, who doesn't love edamame? Consider this the adults-only version: sautéed, spicy, and highly snackable.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

Treat this as a weekend project (quick it's not) and your Sunday supper will be off the charts.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This comforting pie of shredded chicken and softened leeks takes inspiration from cock-a-leekie, a traditional Scottish soup.

If you're not a lamb person, ground beef will also taste great.

The unsung hero of this dish? The nutty-sweet garlic.

These get better with time, so don't hesitate to make them ahead.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.