Squash

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Celebrate the colors and flavors of fall with bright orange squash and sweet golden raisins contrasting the dark, earthy kale and a pungent roasted garlic dressing.

Turn simply poached salmon into a complete meal with a ratatouille that cooks in the same amount of time as the fish.

Why should tacos have all the fun? These enchiladas are just as fast and easy, thanks to a one-pan stove-top cooking technique and a few store-bought shortcuts.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

Sub in whatever you have on hand in Dana Cowin's mix-and-match chili recipe

Enchiladas stuffed with richly spiced slow-cooked beef are the ultimate weekend cooking project.

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Although it may sound purely indulgent, this steak dinner is packed with nutrients, from home-sprouted lentils to flavorful nutritional yeast. (But yeah, it tastes pretty decadent, too.)

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

I used to be put off by poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.