Root Vegetable

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

Cod and pollock are both great alternatives for the halibut.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Roasting Italian sausages on a bed of sliced fennel and red onion is two kinds of genius: sausage drippings flavor the vegetables and you only have one pan to clean when dinner is done.