Side

If using different-colored beets, remember to toss them separately so they don’t stain one another.

Bunker in for cold weather with this cozy, autumnal frittata.

Embrace the sweetness with this maple-kissed casserole, topped with a playful pecan-graham crumble and toasty marshmallows.

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

This spring-themed dish works perfectly as an entrée or as a side dish.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!

This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.