Bon Appétit

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

November weeknights are for simple pan-seared pork chops and roasted squash.

Use any variety of nutrient-rich kale in this dish.

This lightly spiced sangria is packed with green apple and citrus flavor.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

The lamb roasts on a bed of thyme to infuse the meat.

With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

Don't worry about getting too much color on your pears—they will gain more caramel flavor the darker they go. This unusual dessert is a play on flavors—savory alongside sweet—and textures.

Swap out your morning coffee with matcha for an antioxidant boost.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

This simple salad gets extra flavor from finely grated hazelnuts.