Melissa Roberts

A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.

The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.

Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

Café au Lait Pain Perdu Perfumed with sweetened espresso and baked to an eggy, custardy consistency, this take on French toast is one of those magical dishes that work just as well for dessert as they do for breakfast.

This style of frying eggs results in crisp, crackly whites and beautiful, barely set yolks. The spicy garlic oil and smoked mozzarella make this dish an unusual but delicious brunch or light dinner.

Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine.

Brilliant swirls of raspberry jam and a crunchy crumb topping make this cake far prettier—and tastier—than most.

Bulgur is an earthy, nutty grain that becomes fluffy once cooked. It's an ideal canvas for aromatic and sweet flavors.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.