Apple

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

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

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?