Year's Best: Vegetable Dishes
Mushroom, Butternut Squash and Gruyère Tart
Paul Roberts, the estate director of Bond Estates, adds nutmeg to the mushrooms in this buttery tart because the warm spice works well with the savory complexity of a Cabernet Sauvignon.
Roasted Turnips and Greens
For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges and hazelnuts.
Orecchiette with Marinated Eggplant, Burrata and Chiles
At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles."
To make this super-simple side dish, Mehmet Gürs roasts new potatoes until they're tender then tosses them with a black-olive puree that coats them nicely—and looks a lot like dirt.
At Seattle's Poppy, Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. When making his excellent dish at home, use ground coriander from a bottle to season this bright, tangy recipe.
Shaved Rutabagas with Butter and Black Pepper
Ratatouille and Goat Cheese Subs
Matt Neal Neal cooks the key ratatouille ingredients—eggplant, zucchini, bell peppers and onion—separately. "That way, I can make sure each vegetable cooks exactly how I want it; plus they won't steam in a big group all together," he says. "Customers request this sandwich all summer long, but we wait until the ingredients are available at the farmers' market before we serve it."
Creamless Creamed Corn with Mushrooms and Lemon
"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.
Roasted Zucchini with Ricotta and Mint
Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add pequin peppers, any chile flakes work well.
This incredible pizza is topped with buttery braised cabbage, pureed sunchokes, crisp pan-fried sunchokes and gooey Emmental cheese.