Vegetable

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

Are you accusing us of aiding and abetting your pumpkin addiction? Guilty as charged. Here's all our pumpkin recipes in one handy place

It's bread you can eat with a spoon for brunch, so you know it's delicious.

Tips on buying, storing, and cooking parsnips, in season in November

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

Tips for buying, storing, and cooking with beets, which are in season in November

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

In place of pecans, try walnuts, peanuts, or cashews.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.