Root Vegetable
How to Make the Most of Carrot Season
That's right, carrots have a season. Here's why—and how—to stock up.
Baking With Sweet Potatoes: Beyond Sweet Potato Pie
Add sweet potato purée to your fall baked goods for a boost in both flavor and nutrition.
Savory Carrot Tart? More Like Edible Work of Art
Forget about paint-by-numbers. This is paint-by-carrot.
Pannelet Cookies With Sweet Potato and Coconut
Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
6 Extremely Autumnal Dinners
Fuel a weekend of leaf-raking, apple-picking, and sweater-hugging with recipes like cider-brined pork loins, cheesy lasagna, and sweet-and-savory toast.
Beef and Potato Pasties
A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.
Carrot Tart With Ricotta and Almond Filling
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.
Garlic Bread Isn't Italian. But It Sure Is Good.
We pay tribute to a buttery staple of both red-sauce restaurants and the freezer aisle. (And, with this recipe, your kitchen.)
Global Thanksgiving Menu for Eight
With an international mix of flavors, these recipes are perfect for adventurous cooks looking to break with tradition.
Shredded Root Vegetable Pancakes
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.
The State of the Zoodle Is Strong
No spiralizer, no problem—now you can buy pre-made veggie noodles at the store.
Manicotti: The Classic Pasta You've Been Overlooking
Papa’s got a brand new baked pasta.
Epi's Epic 3-Ingredient Thanksgiving Menu
This year, every dish on our holiday table is made with just three ingredients (plus staples like oil, salt, and pepper).
Roasted Red Pepper Harissa
An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.
Salsa Verde With Toasted Breadcrumbs
Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.
Maple Sweet Potato Bread
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Lime-Marinated Onions With Pine Nuts and Mint
These flavorful marinated onions also make a great condiment for grilled steak.
Chermoula With Red Chile
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Slow-Cooked Garlicky Greens
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Thanksgiving for a Crowd
Everything you need to host a large Thanksgiving, including recipes with do-ahead tips, wine advice, decorating ideas, and a handy timeline