You can freeze them, too.

"Delicious! Easier than you think, and the lemon zest really makes it something special."

In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a the dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment. (Photo: Craig Lee for NYT)

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. (Photo: Karsten Moran for The New York Times)

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance. (Photo: Craig Lee for The New York Times)

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. (Photo: Gentl and Hyers for The New York Times)

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way. (Photo: Craig Lee for NYT)

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for The New York Times)

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for NYT)

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results. (Photo: Craig Lee for NYT)

If the finished soup seems lackluster or too clear, stir in spoonfuls of reserved chicken fat. (Photo: Andrew Scrivani for The New York Times)

Refrigerating the strained broth allows you to skim off the fat that collects at the top when you are ready to prepare the finished soup. (Photo: Andrew Scrivani for The New York Times)

The most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (Photo: Craig Lee for The New York Times)

Golden chicken soup with egg noodles, carrots and parsley, an American classic with roots in Northern Europe. (Photo: Andrew Scrivani for The New York Times)

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams. (Photo: Karsten Moran for The New York Times)

Before being strained into a clean broth for refrigeration and for the skinning of fat, the soup resembles a watery stew, with large chunks of ingredients that are then separated from the liquid. (Photo: Andrew Scrivani for The New York Times)