Vegetable

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

A low-fuss soup like this spicy, hearty number is great for a crowd.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

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

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.

Swap in veggie stock and make all your vegetarian relations happy.

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.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

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.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

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

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

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.