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Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Nori, or sushi paper, can be found in Asian markets and health food stores.

Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. These fancy flavored nuts require almost no effort. Prepare 'em in advance, store 'em in a well-sealed container, and when the time is right, let your salads, desserts, and cheese plates go nuts with sugar or spice or both. To only "caramelize" the nuts, skip the cayenne and black pepper, which make them "spiced."

Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. A luscious combination of salty and sweet, these pop-in-your-mouth morsels look especially pretty when arranged on a platter and sprinkled with chopped parsley.

For a vegetarian version, substitute Soyrizo for the chorizo.

Doughnuts meet bananas Foster in this playful dessert.

Amy's favorite workweek dinner.

Tapenade can be found near the olives at the market.

>Editor's note: The recipe and introductory text below are adapted from Floyd Cardoz's book, One Spice, Two Spice. The dish is also part of a special menu Chef Cardoz created for Epicurious's Wine.Dine.Donate program. I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.

Cracked wheat, or bulgur, has a nutty, sweet taste that I love. In India, it's eaten with milk and sugar for dessert, but I like to serve it as a savory pilaf. I use chicken stock for added richness and flavor, but you can substitute vegetable stock if you want to. And, depending on what else you are serving with the pilaf, feel free to embellish with chopped fresh chiles, cilantro, and/or mint.

For a more substantial meal, add cooked udon noodles to the broth.