Vegetable
Cantonese-Style Taro and Pork Belly Casserole
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Winter Squash Wedges With Gorgonzola Butter and Hazelnuts
Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.
Braised Chile-Marmalade Duck Legs With Brussels Sprouts
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
This Hot Fish Sandwich Was My Favorite Dinner of 2020
Chef Matty Matheson’s take on the Nashville classic is fun to make at home—and you’ll have plenty of chile butter to play with afterward.
The Secret to the Crispiest (and Easiest) Hash Browns Is Boiling Potatoes in Advance
Hash browns might not seem like a nextover food, but with a little foresight, you can make a batch in minutes.
Pecan Brie Brûlée
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
Garlic Eggplant Noodles
Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.
One-Skillet Orzo With Tomatoes and Eggs
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.
The 5 Questions Everyone Googles on Thanksgiving Day, Answered
Take a breath. You’re fine. Here’s everything you need to know this Thanksgiving.
Hot Tip: For a Pumpkin Pie That Doesn’t Crack, Let It Cool in the Oven
Sure, you could cover an unsightly fissure with a heap of whipped cream. But you could also just not have to deal with a crack in the first place.
The Best Tools for Mashed Potatoes, Whichever Way You Like Them
Smooth and creamy or rustic and chunky? Labor-intensive or quickest-way-to-the-table? Whatever your mashed potato strategy, there’s a perfect tool for the job.
Boxed Cornbread Mix Is Good—Here’s How to Make It Better
Our favorite ways to amp up boxed cornbread, whether you like it savory or sweet.
Caramelized Honey Pumpkin Pie
Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Thunderer
This easy-to-make cocktail was one of the earlier drinks I created for the bar menu at our Brentwood restaurant, Tavern. It is made with a honey syrup infused with fresh ginger and chiles de árbol, so you get those flavors and that heat in the cocktail. I added grapefruit to make it tangy.
Lean in to Casserole Season With This Comforting Cabbage and Cauliflower Gratin
This cauliflower and cabbage number is ready for your weeknight table; but he’d be fine joining you for Thanksgiving too.
Cauliflower Gratin
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Taiwanese Turkey Rice
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Green Bean Casserole With Walnut Bacon Crumble
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Pie on Thanksgiving, Squash Smoothie Every Other Day
Breakfast pie as daily ritual: sounds great, but making all that pie would be kind of a lot of work. Turning leftover squash into a drink that tastes like pie: well, that is achievable.
Fall-Apart Caramelized Cabbage
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.