This easy gratin starts with roasted cauliflower and sautéed leeks, then pairs with fontina cheese, cream, and fresh thyme. It's comforting and delicious, but beware, it's also rich. So don't eat the whole thing yourself!  

Serves 4 as a side

Everyone loves the twice-cooked potato phenomenon known as crispy smashed potatoes. Make a dip or a sauce to go with, or just eat them straight off the baking sheet.

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Hearty enough to star at the center of the plate, this delicious potato dish also makes a great side for roast chicken or pork.

A slow saute means gentle browning and deep flavor.

This soup is a great destination for roasted squash, but you can use canned squash or pumpkin if you need a flavorful soup fast.

This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

Cut Brussels sprouts in halves or quarters before roasting; finish with a silky orange balsamic butter sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.