Thanks to the New York Times, among other sources, for our ongoing foraging for new, interesting recipes for 51 and other restaurants where we bring vegetarian cuisine to a new level (click the image above to go to the brief, beautiful instructional video):

DINING

Aioli With Roasted Vegetables

Melissa Clark makes aioli with lemon juice and serves it with roasted broccoli, cauliflower, beets and other seasonal vegetables.