Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

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.

Japanese vegetable pancakes — okonomiyaki — can be varied with different greens, but they're always delicious.

These are not your grandmother's collards. Sliced and sizzled, confetti collards are super-quick and easy to love.

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.

Everyone loves roasted broccoli florets; add a dipping sauce to make them an appetizer or snack.

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

Brown-braising on the stovetop yields creamy + crisp fingerlings.

The secret to cooking hearty grains perfectly is solved.

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