Butternut Squash-Bartlett Pear Soup

Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."

Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren’t considered done unless they’d cooked at least two hours."

Smothered Seitan Medallions in Mixed Mushroom Gravy

This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.

Carrot-Cranberry-Walnut Salad

"This dish was inspired by one of the salads my mom makes for the holidays," Chef Bryant Terry says.

Cumin-Cayenne Mashed Potatoes with Caramelized Onions

These mashed potatoes are "so rich and satisfying, I sometimes just serve them with plain tofu," Chef Bryant Terry admits.

Chocolate-Pecan Pudding Pie

This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.