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Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner.

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more “meaty” for their meal, but meat-lovers as well.

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.