Q: I'm a vegetarian and have a few basic cookbooks, but I'm looking to build my collection, especially with cookbooks for baking, making my own jams, etc. The cookbooks can definitely include meat recipes, because I do cook that for friends on occasion!

Sent by Chelsea More

Now that the weather has cooled off and it's possible for me to turn on the oven in my apartment without feeling like I'm detoxing in a sauna, I'm ready to get back to a favorite weekly ritual: Friday night pizza. Pizza is by far my favorite food, but I'm a surprisingly simple girl when it comes to how I make it. I don't do a lot of toppings, and I rarely stray from a few key ingredients. (You may say it's boring; I say it's consistent.) And the one main constant for me is kale. Super, super garlicky kale. More

I've shared how much more likely I am to eat breakfast when it's a meze style – I just love being able to sample from a spread of olives, cheese, fresh vegetables, bread. Pita is nice, but when I have a little extra time, I make up a batch of manakish zaatar to eat over a few days. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too. More

Looking for an impressive vegetable dish or an interesting new way to prepare cauliflower? Check out this gorgeous recipe for a whole, roasted cauliflower head, rubbed with tandoori spices and served with a side of mint chutney. More

Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise — toothsome, but not mushy, with fibers broken down into savory flavors. These beans are my favorite way to enjoy fresh or frozen green beans, braised until tender with onion, garlic, white wine, and a touch of spicy pepper and lemon. More

I've long adored carrot cake. It's usually paired with cream cheese frosting which I find utterly addictive, and the inclusion of carrots gives a sense that having a big slice is somehow beneficial to my health. Mental health, at least.

I have many carrot cake notches in my belt; I make it often and each time the recipe gets a little tweak. Carrot cake is a great culinary example of how cooking is a never ending quest to discover the best combinations of ingredients. Even when you're making a tried and true classic.

The last carrot cake I made didn't break all the rules, but it broke one cardinal rule of baking. More

Beans and grains, we love you in veggie burgers, but we're asking you to take a backseat for this one. Like their namesake, the star ingredients in these 10 recipes are all vegetables. From beets to micro sprouts, broccoli to corn, your veggie burger just got a lot more colorful and garden-friendly. More

Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it's well worth the effort to prepare. More

I don't think I'll ever get tired of one-bowl meals. Give me a bowl, a spoon, and a comforting mix of grains, vegetables and protein, and I'm set. Kimchi fried rice satisfies all those requirements — and even includes the underappreciated "pickle" food group — but I always like to add a couple handfuls of shredded greens to the mix for a boost of color and nutrition. Funky, a little spicy, and studded with soft bits of scrambled egg and pops of bright kimchi, it's a quick one-bowl lunch or dinner I could eat anytime. More

Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this? More