Saute

Toss leftover stuffing into a big pan with sautéed rice, eggs, mushrooms, and kale for a glorious carb-on-carb send-off to the rest of your post-Thanksgiving stash.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

Serve these luscious butterscotch-glazed apples with Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.

A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.

Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.

Tamarind gives this hearty stew a pleasant sweet-sour pucker.

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.