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Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.

A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.

Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

What makes this salad so good? A secret ingredient we like to call "flavor flakes."

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.