Fig, Goat Cheese, and Prosciutto Crostini

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

This side dish is flavorful enough to also serve as a main course.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.