Vegetable

These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

You're going to want to keep making this wholesome vegetarian soup all winter long.

Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.

Roasted butternut squash shines in this hearty, family-friendly fall pasta dinner.

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.