Fall

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

Sardines are in their full glory in this umami-packed twist on Caesar.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

A soul-warming, cozy but complex toddy to get you through the cold winter nights.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

This year, I’m thankful for all the bright, zippy vinegar cutting through the usual spread of starches.

A good side needs to do two things: Be low-effort and offer something new, just like these guys. 

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

Sweet and savory recipes to keep the doctor away, and then some.