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Oven Polenta With Roasted Mushrooms and Thyme

Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.

Author: Claire Saffitz

Spiced Sweet Potato and Parsnip Tian

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Author: Anna Stockwell

Tortellini with Porcini Mushroom Sauce

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Author: Bon Appétit Test Kitchen

Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce

The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.

Author: Anna Stockwell

Tomato Pie With Sour Cream Crust

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Author: Andrea Bemis

Herb Roasted Lamb Chops

The chops don't need to marinate long to take on great herby flavor.

Author: Maria Helm Sinskey

Three Bean Soup

For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...

Author: Molly Baz

Pan Roasted Chicken with Shallots and Dates

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Author: Athena Calderone

Citrus Oil Marinated Spring Vegetables

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.

Author: Rachel Gurjar

Turkey for Two With Pan Sauce Gravy

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...

Author: Anna Stockwell

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.

Tomato and Cheese Cobbler

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...

Author: Anna Stockwell

Pappardelle with Chicken Ragù, Fennel, and Peas

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Author: Andy Baraghani

Chicken Liver Mousse with Riesling Thyme Gelée

Author: Bon Appétit Test Kitchen

Za'atar Spice Blend

Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches

Author: Adeena Sussman

Potato and Turnip Gratin

Author: Bruce Aidells

Irene's Beer Stew

Author: Irene D. Andersen

Roasted Cherry Tomato Caprese

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Author: Adam Rapoport

Cranberry Beans

Author: Frank Stitt

Quinoa Risotto with Mushrooms and Thyme

Author: Bon Appétit Test Kitchen

Peel and Eat Hot Pepper Shrimp

Author: Virginia Burke

Ham Hock and White Bean Stew

If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.

Author: Claire Saffitz

Cheesy Cabbage Gratin

Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.

Author: Andy Baraghani

Portobello Mushroom Wellington

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Author: Tom Parker Bowles

Chard and Onion Omelet (Trouchia)

Author: Deborah Madison