Vegetarian

The walnut Parmesan’s salty, cheesy flavor adds another dimension to many of our pasta dishes and risottos.

Noce Moscata means “nutmeg” in Italian.

Fondues are a bit like Bloody Marys in that everyone has their own way of making one.

This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.

This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.

Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.

Combine all the ingredients in a large bowl. Toss to combine and serve.