Author: Lora Zarubin
Author: Tori Ritchie
Author: Rose Levy Beranbaum
Author: Alfred Portale
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.To make the...
Author: Maggie Zhu
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Jim Fobel
Author: Chris Schlesinger
Author: Daniel Patterson
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
Sautéed spinach with garlic and lemon is the best way to use up almost wilted spinach, or any other greens!
Author: Elizabeth Lindemann
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Author: Nava Atlas
The best Instant Pot Green Beans perfectly steamed, crunchy but still tender, and ready to eat in less than 15 minutes.
Author: Steph
Author: Molly Stevens
Author: Gena Hamshaw
Author: Linda Ziedrich
Author: Rori Trovato