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Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
3.0
(3.02)
Quick
Believe it or not, we came up with a new way to chop broccoli: Include the stems!
3.3
(3.26)
Quick
This would work with any other winter squash—acorn and delicata don't even have to be peeled.
4.0
(4.23)
Vegan
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.
3.6
(3.62)
Easy
Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.
3.4
(3.38)
Quick
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
3.7
(3.65)
Easy
What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.
4.0
(3.82)
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
3.7
(3.71)
Easy
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
4.0
(4)
Quick
Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
4.0
(3.78)
Quick
There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.
4.5
(4.5)
Quick
It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
4.0
(3.92)
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
4.3
(4.29)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
4.0
(3.97)
Quick
Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
3.5
(3.54)
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!
4.0
(3.85)
Quick
Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
3.0
(3.11)
Easy
Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.
4.0
(4.11)
Quick
Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.
4.0
(3.94)
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.
4.5
(4.45)