1Soak chickpeas in water overnight.

2Discard soaking water, rinse chickpeas well, and drain.

3In a large saucepan, place chickpeas. Add enough water to cover by 1 inch (2.5cm), and bring to a boil. Reduce heat to low so chickpeas bubble at a gentle simmer, and cook for 30 minutes.

4Add kosher salt, and cook for 1 hour more or until chickpeas are soft and tender to the bite.

5Drain chickpeas, reserving ³/₄ cup cooking liquid.

6Place warm chickpeas in a food processor fitted with a metal blade. Add lemon juice, garlic, and tahini, and pulse to combine. With the machine running, slowly drizzle in ¹/₂ cup extra-virgin olive oil, followed by reserved cooking liquid.

7Spread hummus in a shallow bowl, and make a well in the center. Pour remaining 2 tablespoons extra-virgin olive oil into the well, and sprinkle sumac over top to garnish. Serve immediately with warm pita bread, or refrigerate in a sealed container for up to 5 days.

1Preheat the oven to 450°F (230°C), or prepare a grill for direct, high heat.

2Place eggplants directly on the oven or grill rack, and cook, turning once if grilling, for about 30 minutes or until skin is charred and flesh has begun to collapse into a soft mass. If cooking in the oven, place a baking sheet lined with aluminum foil on the rack below the eggplants to catch any drips.

3Using a spatula, gently transfer eggplants to a cutting board, cut in half, remove seeds, and scoop flesh from charred skin into a fine-mesh sieve. Set over a large bowl, and drain for 1 hour. Discard liquid.

4Place drained eggplant pulp in a food processor fitted with a metal blade. Add lemon juice, extra-virgin olive oil, tahini, garlic, and kosher salt, and process. You may choose to keep a chunky consistency by pulsing several times, or run the machine for 1 or 2 minutes for a smooth, creamy consistency.

5Spoon baba ghanoush into a shallow bowl and serve immediately, or refrigerate in a sealed container for up to 5 days.

1Place shredded cucumber in a fine-mesh sieve, sprinkle with kosher salt, toss, and set sieve over a bowl to drain for 30 minutes. Press cucumber gently, and discard liquid.

2In a medium bowl, gently combine drained cucumber, yogurt, lemon juice, extra-virgin olive oil, dill, Italian flat-leaf parsley, and garlic.

3Refrigerate for 3¹/₂ hours to chill and blend flavors before serving. Tzatziki will keep in the refrigerator for 3 days in a tightly sealed container.

1Soak cashews in water overnight.

2Discard soaking water, rinse cashews well, and drain.

3In a food processor fitted with a metal blade, process cashews, extra-virgin olive oil, warm water, lemon juice, nutritional yeast, parsley, chives, white (shiro) miso, marjoram, kosher salt, and black pepper until smooth, scraping down the bowl several times with a spatula.

4Use immediately, or store in the refrigerator for up to 5 days.

1In a food processor fitted with a metal blade, process cheddar-style cheese, cream cheese, mayonnaise, Vidalia onion, pimentos, garlic, hot sauce, sweet paprika, and cayenne until smooth.

2Spoon pimento cheese into a serving bowl, and chill for 1 hour.

3Serve immediately, or refrigerate for up to 3 days.

1Soak cashews in cold water for at least 4 hours.

2Discard water cashews soaked in, rinse nuts well, and set aside.

3In a small bowl, place porcini mushrooms. Pour boiling water over top, and soak for about 5 minutes or until mushrooms are softened. Lift mushrooms from soaking water, agitating gently to release any soil. Reserve soaking liquid. Chop mushrooms, and set aside.

4In a large sauté pan over medium-high heat, heat extra-virgin olive oil. Add shallots and garlic, and cook, stirring continuously, for 2 minutes.

5Add porcini mushrooms, cremini mushrooms, white button mushrooms, and rosemary, and cook, stirring occasionally, for about 10 minutes or until mushrooms begin to brown, adjusting heat as necessary to keep mushrooms at a brisk sizzle without burning.

6Deglaze the pan with white wine, and cook for 1 minute more. Season with kosher salt and black pepper, and remove from heat.

7In a food processor fitted with a metal blade, combine cashews, mushroom mixture, white (shiro) miso, tamari, lemon juice, chives, and truffle oil.

8Strain porcini liquid, leaving last 1 or 2 teaspoons to eliminate dirt. Pour into the food processor, and process until completely smooth. Taste pâté and season with additional kosher salt and black pepper if desired.

9Pack pâté into a large ramekin or a terrine mold, and chill completely before serving with crackers or toasted French bread slices.

1In a small saucepan over medium-high heat, heat grapeseed oil. Add all-purpose flour all at once, and stir vigorously with a whisk.

2When flour mixture is golden and begins to smell nutty (but before it browns, about 2 minutes), add nondairy milk, continuing to whisk vigorously to prevent lumps.

3Add clove-studded yellow onion and bay leaf, reduce heat to low, and cook, stirring frequently, for about 10 minutes or until sauce is thickened.

4Remove from heat, and stir in kosher salt, black pepper, and nutmeg. Taste and adjust seasonings.

5Strain sauce through a fine-mesh strainer to remove solids, and use immediately.

1In a large saucepan over medium-high heat, heat extra-virgin olive oil. When oil is shimmering (but before it begins to smoke), add garlic and kosher salt. Cook, stirring, for 30 seconds, to allow garlic to release its fragrance without browning.

2Add plum tomatoes with juice and white wine to the pan, and cook for 5 minutes.

3Using a potato masher or a large fork, crush tomatoes. Reduce heat to medium, and cook, stirring occasionally, for 10 more minutes.

4Stir in basil and black pepper, and remove from heat.

5Use immediately, or pour into freezer-safe containers with 1-inch (2.5cm) headspace and freeze for up to 3 months.

1In a medium sauté pan over medium-high heat, heat 3 tablespoons grapeseed oil until it shimmers (but before it begins to smoke). Add shallots, and cook, stirring occasionally, for about 5 minutes or until softened.

2Add garlic, cremini mushrooms, and shiitake mushrooms, and cook, stirring often, for 10 minutes or until mushrooms have released their liquid.

3Add Mushroom Stock and tamari, reduce heat to medium, and cook, stirring occasionally, while you make roux.

4In a small saucepan over medium heat, heat remaining 2 tablespoons grapeseed oil. Whisk in all-purpose flour, and cook, stirring frequently, for about 10 minutes or until mixture is a rich brown color.

5Whisk roux into mushroom mixture, and cook for about 5 to 10 more minutes or until gravy is as thick as you like it. Stir in bourbon (if using) and black pepper, and serve immediately. Gravy will keep in a tightly sealed container in the refrigerator for 3 days.

1In a small bowl, whisk together shallot, herbs, apple cider vinegar, kosher salt, and Dijon mustard.

2Slowly whisk in extra-virgin olive oil, a few drops at a time, until dressing is smooth and all oil has been incorporated.

3Whisk in black pepper, and use immediately, or refrigerate in a tightly sealed jar for up to 3 days.

1In a food processor fitted with a metal blade, pulse basil, pine nuts, almonds, nutritional yeast, and garlic until combined.

2With the machine running, drizzle in lemon juice, followed by extra-virgin olive oil. Using a spatula, scrape down the sides of the bowl once or twice during this process.

3Add kosher salt and black pepper, and pulse a few more times to combine.

4Use immediately, or freeze for up to 6 months.

1In a small sauté pan over medium-high heat, heat 2 tablespoons extra-virgin olive oil for 1 minute or until it shimmers (but before it begins to smoke). Add bread, and fry, turning once, for 1 minute per side, or until golden on both sides.

2In a food processor fitted with a metal blade, pulse bread, almonds, and garlic 5 or 6 times to combine.

3Add plum tomatoes, red bell pepper, sherry vinegar, Italian flat-leaf parsley, crushed red pepper flakes, sweet paprika, kosher salt, and black pepper, and pulse several more times.

4With the machine running, slowly drizzle in remaining 4 tablespoons extra-virgin olive oil, and process until well combined.

5Use immediately, or refrigerate in a sealed container for up to 3 days.

1In a medium bowl filled with ice water, soak chopped red onion for 10 minutes.

2Over an open gas flame using tongs, or under a broiler set to high, char poblano chile pepper on all sides. When skin is evenly charred, place poblano in a small bowl, cover with plastic wrap, and set aside for 2 minutes. Use a paper towel to rub skin off softened poblano, and core, seed, and finely chop poblano.

3Core tomatoes, cut in half, and gently squeeze out seeds and pulp. Chop remaining flesh as finely as possible, and place in another medium bowl.

4Drain onion in a colander, pat dry with a paper towel, and add to tomatoes. Stir in chopped poblano, cilantro, lime juice, and kosher salt.

5Serve immediately, or refrigerate leftovers for up to 48 hours.

1In a medium bowl, and using a fork, mash Hass avocado flesh to a chunky consistency.

2Stir in lime juice, plum tomato, red onion, cilantro, jalapeño chile pepper, cumin, and kosher salt. Taste and add more kosher salt if necessary.

3Serve immediately.