Root Vegetable

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Easy to make, impossible to stop eating.

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

This nourishing soup comes together faster than you can say “sweater weather.”

Enhance store-bought stuffing mix with a flurry of dried and fresh herbs for an easy dressing that tastes like you put in lots of effort.

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.