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This savory, cheesy butternut squash bread pudding is a fall masterpiece.

The classic summer salad gets a roasty cold-weather makeover.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

With any luck, these will be the softest rolls you ever make.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

Here's how to get that deep caramelization and custardy interior.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Crisp crumbs work well with the soft flesh of a squash and become even more interesting when they aren't packed on top like a crumble, but lightly scattered over and between the pieces of squash.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.