Bon Appétit

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

This garlicky, gingery soup is a heartier take on classic chicken and rice, thanks to the addition of sweet potatoes.

Applejack and maple syrup take the classic whiskey sour in a decidedly fall direction.

Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.  

This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.

This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. 

Serve this creamy dip with crunchy vegetables, a meat platter, spread on sandwiches, or thinned out and used as a dressing for salad.

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.