Gourmet

The sautéed Broccolini and roasted squash and mushrooms are meant to be piled onto these creamy polenta sticks, then topped with the roasted vegetable gravy and frizzled onion .

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

Though the spices in these carrots hint at North Africa, this dish will fit in well with a traditional North American meal.

This recipe is an accompaniment for Broiled Polenta Sticks .

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Cooking the pork chops on the bone keeps the meat moist and juicy, while the addition of Gouda gives this dish the classic flavor of ham and cheese.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.