Saute

The tubers of a North American sunflower, Jerusalem artichokes (also labeled "sunchokes") are available in the produce section of many supermarkets.

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

Skate is a firm, white, sweet fish. Quite common on the East Coast, it's now more readily available in the West.

Inspired by the street food in the grand plaza of Marrakech, food editor Ruth Cousineau recasts the sandwich.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables. Here, it's used with cauliflower that is sliced — rather than separated into florets — so that it can be more easily browned, which gives it a nutty flavor that complements the tarator perfectly.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Rib eye or filet mignon would also work well in this recipe.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

A Goan dish from the Savoi Spice Plantation.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.