Vegetarian

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Cutting endive into long, layered spears gives it an elegant look.

Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

Meat-free but not too virtuous, it’s healthy and satisfying.

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.