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To make this sesame carrots recipe even easier, just shred them in a food processor.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

These glazed dried shiitake mushrooms are addicting. You've been forewarned.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.

This unconventional popovers recipe stars nutmeg and black pepper, making it the perfect savory dinner roll (or salty snack).

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

This dense quickbread is traditionally baked in empty coffee cans.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Sweeten the deal with pure maple syrup.