Turnip

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

Named for the pan in which it is traditionally made, this stew is cooked over high heat in chicken broth and bacon drippings, which are then reduced to a thick sauce

A simple and satisfying side dish.

Though the truffles lend a wonderfully rich flavor to the shrimp, they are fairly costly, so you might want to save this dish for special occasions.

Thanksgiving timing tip: If you have only one oven, you can prepare this dish ahead and serve it at room temperature, leaving plenty of room in the oven for the turkey.

Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.

All we are saying, is give turnips a chance.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

The longer these pickles sit, the more flavorful they’ll become.