Squash

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

Serve this creamy mousse with gingersnaps instead of spoons.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.