The final result is a velvety smooth soup with surprising depth of flavor that doesn't mask the sweet potato or accentuate it's sweetness. Instead, this soup highlights the vegetable in a way that will change your mind about sweet potatoes — no matter what you think about them currently.

My relationship with this yogurt soup is a lot like that of John Cusack and Kate Beckinsale in the movie Serendipity (I'm Kate Beckinsale in this situation).

A great hot and sour soup is always a delight. First, it hits you with an acidic kick that takes you by surprise. When done well, that kick is balanced with a combination of peppery heat, sharp tartness, and mellow earthiness. When it's not done well it's a gelatinous mess with pucker power.

I love Matzah Ball Soup. The seemingly simple combination of chicken broth and matzah "dumplings" is so comforting and delicious. For my own Matzah Ball Soup recipe I wanted a clear broth, fluffy (not dense) matzah balls with deep flavor, and appropriate garnishes. 

A deeply flavorful, complex, clear chicken stock is the base of many great recipes. Here's a fool-proof way to make your own at home.

Earlier this summer I ordered a dish at a local restaurant with collard greens and kimchi, and it changed my life. I've never had the combination before, but the two are a perfect match.

Pork tenderloin, stuffed with a powerful mixture of fresh sage, rosemary, and garlic and drizzled with velvety smooth pan gravy — these slices of pork were some of the juiciest, most flavorful pieces of meat I've ever had.

This chicken and dumplings is one of the most satisfying things for me to cook because while it does take a little bit of effort, that effort is rewarded tenfold with a soup you'll be both proud to share and selfishly want to keep all for yourself.

Charred onions and peppers are the base for this colorful and flavor-packed tomato broth. Just add eggs, cover, and cook for the best poached eggs you'll have this year.

It's the best of what summer has to offer: ripe, juicy tomatoes; fragrant dill; crunchy cucumber; and freshly baked bread from the farmer's market. 

This brunch is a wonderful combination of spicy (the bean/potato mixture) and acidic (the fresh tomato salsa); crunchy (fried tortilla) and velvety smooth (sunny side up egg). Give it a try, you'll love it.

These salmon burgers are probably my favorite thing I've made for Crisp so far. They are SO GOOD, and I will definitely be making them often this summer. They come together quickly, they look incredible, and the patties themselves are jam packed with fresh herbs and spices.

Crispy cubes of tofu are covered in a spicy, peppery, sesame sauce and then tossed with fresh green beans that have been quickly sautéed so they retain their crunch.

Prior to making this dish I had never roasted a radish before, I didn't even know if roasting radishes was a thing people did. Well, if it's not something people do, it should become something people do because these puppies were delicious. 

Perfect for a quick lunch and appropriate for a light dinner, these Korean- and Thai-inspired tofu wraps offer complex asian flavors and a crispy, crunchy bite.

This pasta dish is the perfect way to welcome the cool breeze and warmer weather of Spring and early Summer back into your life. And here in Michigan, that is a very important thing.

A dark, rich, flavorful toasted chili sauce serves as the base of this casserole, which is punch-you-in-the-face packed with flavor.

The cauliflower pops with bright acidic flavors, but it's matched well with the sweetness of caramelized onions and peppery arugula. Sun-dried tomatoes add another tart element, and toasted pine nuts and a bed of quinoa add a nuttiness that rounds it out nicely.

Controversial statement: There's only one good thing about St. Patrick's Day in the United States. And that one good thing is an excuse to make Guinness Beef Stew! Of course you don't "need" the excuse, but it helps. For this recipe, I took my tried and true Guinness stew recipe and gave it the pot pie treatment.

Brown rice forms a base, but we top it with a tossed salad of sorts featuring napa cabbage, cucumber, golden beets, bean sprouts, and a warm and slightly spicy thai peanut dressing.It's so fast and so delicious, you'll be wondering why you haven't been making it every week. 

The filling in these homemade ravioli is a simple, bright cheese filling that will allow you to dress it up anyway you want. This recipe uses bacon-fried Brussels sprouts and a simple sauce. But, you'll have so many ravioli that you can freeze a lot of them for multiple preparations.

After you freeze them, you'll be just five minutes away from homemade ravioli and delicious marinara sauce.

My favorite brunch spot in Ann Arbor, MI is Café Zola and they had this dish on their specials menu one time and I've been longing for it ever since. Well, they're not brining it back, so I had to make it myself.

This is a super easy chili you can quickly make on a weeknight. And even though it's a veggie chili, there's a lot of vibrant, complex flavors and umami notes thanks to the dry sherry, worcesterchire sauce, and roasted peppers.

I got the recipe for this salad from Epicurious, so it's not an original creation. But, it's so bright and beautiful and delicious I needed to share it here. 

Ok, this dish could not be easier. It's baked fish that is lightly breaded with panko and some quickly caramelized brussels sprouts.

The hardest part is pre-heating the oven.

This recipe is adapted from the wonderful, amazing, if you're not familiar with her you should be, Meera Sodha. She's great!

If you want a broccoli soup that has a few shreds of carrot and unappetizingly congeals at temperatures below "boiling lava hot," go to Panera Bread. If you want one that has intense broccoli flavor, celebrates a wonderfully sharp cheddar cheese, and is as beautiful as it is delicious: Make this one

A unique way to use eggplant that doesn't make it a mushy textural nightmare. If you've not liked eggplant before, you will after this. The goat cheese adds a nice zing, and the olives and asparagus in the couscous give everything a nice balance.