Vegetable

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.

Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.

The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.

We never met a potato we didn't like. But we're seriously in love with these garlicky, crispy smashed spuds.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

This classic, creamy soup is brightened with fresh ginger.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.