Roasted Delicata Squash Salad Chef David Hawksworth's tops roasted squash with crumbled feta for creaminess, toasted almonds for crunch and pomegranate seeds for acidic pop.
Simple Vegan Stuffing Hannah Sunderani's easy vegan holiday side dish comes together in just three simple steps.
Roasted Hasselback Potatoes with Ranch Sauce All you need is a sharp knife to gussy up affordable russet potatoes, the workhorse of the potato family.
The Best Vegan Mashed Potatoes Hannah Sunderani shares her secret for making the creamiest and fluffiest vegan mashed potatoes ever.
Braised Winter Squash Wedges A keeper recipe from Smitten Kitchen highlights the seasonal squash of your choice.
Bika’s Artichokes With Green Peas, Broad Beans and Sabayon of Verjus A seasonal Spring recipe from Bika Farm & Cuisine in Quebec.
JinBar’s Ahi Tuna Crudo Chef Jinhee Lee’s visually stunning dish features sleek raw tuna with sweet and spicy Korean aromatics.