vegetarian

Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick and easy homemade red chile sauce.

Use this famous dip to fill this luscious quiche with creamy, tangy flavor.

David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.

An emblematic dish in Mexico, chiles rellenos are cheese-stuffed poblano peppers that have been battered and fried.

Kick off grilling season with Kansas City barbecue sauce. It satiates everything you’re looking for in a typical barbecue sauce and opens the door to all the other regional varieties.

I received an apple crumble recipe from my sister and combined it with kugel. A crumb topping enhances this brunch-style treat! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania

You can’t have brunch without bagels and lox! This version is made with carrots instead of salmon, so it still has that bright orange color. —Kristyne Mcdougle Walter, Lorain, Ohio

Chickpea salad sandwiches are further proof that chickpeas are the most versatile legume in the pantry. Lightly smashed, they soak up a creamy dressing to make a plant-based take on classic deli salads like tuna or egg.

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin