Root Vegetable

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.

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.

Use this recipe to make French Chicken Tarragon.

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.

Embrace the sweetness with this maple-kissed casserole, topped with a playful pecan-graham crumble and toasty marshmallows.

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

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.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

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

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.

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.