Vegetable

Swap in veggie stock and make all your vegetarian relations happy.

Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Two Halloween favorites—candy corn and pumpkins—meet in these irresistible blondies.

Don't have a spice mill? You can use a blender or food processor for this one.

To learn how to cut endive into long, layered spears for an elegant look.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.