Here's a flavorful riff on a classic Escarole and white bean soup.

This filling gratin is a great destination for late-season veggies.

Think of this as a template recipe and customize it with your favorite ingredients.

This savory tart is really a quiche in disguise.

This recipe is the hands-down best way to introduce greens to picky eaters.

You say strata, I say savory bread pudding; either way this baked egg dish is delicious.

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.

Make a different corn-off-the-cob sauté every night of the week.

A slow saute means gentle browning and deep flavor.

I love this sophisticated take on a breakfast sandwich, because it’s possible to include so many local ingredients in it.