Kale Salad With Persimmons, Feta, and Crisp Prosciutto

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

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.

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

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

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

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

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.