To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:
Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.
These crisp, deep-fried Brussels sprouts tossed with lemon juice and herbs just might be better than potato chips.
Don't waste those cauliflower stalks! Instead cut thick cross-sections, sear until golden brown, and top with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.
Homemade clotted cream is easy to make and takes this nuanced soup to a whole new level, but storebought crème fraîche can be used in a pinch.
Anya Hoffman is a freelance writer and contributing editor at the James Beard Foundation. Find her on Twitter.