Vegetable

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Tips for buying, storing, and cooking tomatillos, in season in October.

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Tips for buying and storing kohlrabi—plus 6 recipes for the trendy vegetable, which is in season in October.

From soups and sides to bread pudding and cakes, here are 24 butternut squash you should be making all fall and winter long.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Six make-ahead dnner party mains, from lamb to seafood soup to eggplant parmesan.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

A healthier take on the classic Eggplant Parmesan, using halved roasted eggplant.

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.

A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.