Vegetarian

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Like a potato-y flatbread and great topped with cured fish.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

Sourdough enriches salad dressing for a creamy, tangy finish.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This not-too-sweet loaf would also make amazing French toast.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.