If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Cynthia Wilson
Author: Michael Presnal
Author: Kristi Parnell
Author: Tori Ritchie
Author: Sara Foster
Author: Eli Gorelick
Author: Gayle Gardner
Author: Jane Bronk-Gorman
Author: Bruce Aidells
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
Author: Jennifer Martin
Author: Melia Marden
Author: Julian Marucci
Author: Ellen Lebow
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Molly Stevens
Author: Ellen Faris