Vegetable

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Crispy shallots are an addictive garnish on this slaw.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

10 delicious broccoli recipes to help you turn your kids onto the cruciferous green stuff—no bribes necessary

Here are some tips and rules for dealing with pumpkins and pumpkin products this fall.