A bread, gruyere, bacon, cream and thyme stuffing is indeed, everything good. Swap out the bacon for mushrooms in this showstopper, and you've got a vegetarian main dish for the Thanksgiving table.

Udon noodle soup is traditionally made with a pork broth, but we were eager to make one with a rich chicken stock.

Perfectly cooked chicken with two veggie combinations to choose from.

This festive sheet pan dinner from Ellie Krieger's cookbook Whole in One, captures all of the fun of happy hour munchies, but leaves the regret behind.

In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.

These incredibly light and tender meatballs are a customer favorite at Black Sheep — and so easy to make at home.

This terrific warm pasta gets a flavor boost from a quickly made garlic and red pepper-flake oil. Goat cheese adds creaminess, sundried tomatoes and browned broccoli add umami.

Braising yields tender short ribs and a deeply flavorful sauce. This one gets personality from ginger, garlic and tamari.

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.