Vegetable

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

This hearty homemade potato soup owes its richness to plenty of melted cheddar cheese and a topping of crispy bacon.

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

When you've got mashed potatoes, carrots, and roast turkey leftovers, it's easy to add a little cream and broth to make something entirely new.

When garlic is kept at low heat over a period of weeks, its flavor becomes subtle and surprisingly sweet, and it plays very well with chocolate.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.

Six ingredients (including salt and pepper) stand between you and what may just be the world’s most perfect side dish.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.