Root Vegetable

Totally elegant, easy, and seasonal, this is just the main to make for your next fall dinner party.

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

A decadent side that goes with almost everything—even breakfast.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

A light yet flavorful "stew" of tender leeks that comes together practically à la minute.

These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .

If you've never bought kohlrabi before, here's a great reason to try it.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.

When you're making preserves, fully 50 percent of your success is in the shopping—good fruit makes good jam. Technique matters also, and a sound recipe makes a difference. But the crucial remaining factor is organization. Especially when dealing with a large quantity of perishable fruits or vegetables, you have to think through your strategy and plot out your work. If you can't get everything put up immediately, you have to take into account how the produce will ripen—and soon fade—as it waits for you. My strategy for how to use a bushel of peaches would look something like this: First day/underripe fruit: Pectin levels peak just before ripening, so I'd start with peach jelly. If you don't want to make jelly, give the peaches another day to ripen. First day/just-ripe fruit: Peaches that are fragrant and slightly yielding but still firm enough to handle are ideal for canning in syrup, as either halves or slices in syrup. Second day/fully ripe fruit: As the peaches become tender and fragrant, make jam. Third day/dead-ripe fruit: By now, the peaches will likely have a few brown spots that will need to be cut away, so I'd work up a batch of chutney, which requires long, slow cooking that breaks down the fruit anyway. Fourth day/tired fruit: Whatever peaches haven't been used by now will likely look a little sad, but even really soft, spotty ones can be trimmed for a batch of spiced peach butter. Southern peach chutney evolved from an Indian relish called chatni that British colonials brought home during the days when the sun never set on the Empire. According to The Oxford Companion to Food, chatni is made fresh before a meal by grinding spices and adding them to a paste of tamarind, garlic, and limes or coconut. Pieces of fruit or vegetable may be incorporated, but the chief flavor characteristic is sour. The British turned that into a fruit preserve, explains the Oxford Companion: British chutneys are usually spiced, sweet, fruit pickles, having something of the consistency of jam. Highest esteem is accorded to mango chutney… . Chutney later spread across the Atlantic to the West Indies and the American South, where the esteemed mango was replaced by the honorable peach.

Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad. It's pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck.

Want to cook this faster and make the leftovers easier to pack? Divide the mixture into muffin tins and bake as individual servings, instead of two loaves. Editor's note: This recipe makes 5 mains, plus more for leftovers. Please see "Meatloaf Sliders" and "Meatloaf Tacos" below for tips on how to enjoy, pack, and serve the leftovers.

We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one ("I'll have one of each" is a common humorous request from new customers). That is, unless you're one of those people who need to start off the day with eggs or bacon or anything not sweet. For those customers, we've created the ultimate quick grab-'n'-go breakfast using items we already have in-house: brioche dough, cheese, breakfast meats, and eggs. The dough, after an overnight rest in the refrigerator during which it develops flavor, is stretched and pulled like you would a pizza dough to make a flat round. I've suggested a few of our best topping combinations here, but feel free to use whatever mixture of meats, cheeses, and vegetables you prefer. The egg on top is what makes the pizza shine. After creating a border of meats and vegetables around the edge of each brioche circle, you bake the pizzas about halfway through. Then you crack a whole egg in the middle of each one, blanket them with cheese, and bake until the eggs are just barely set. It's a bit of a messy breakfast, but you won't care once you taste how good it is.

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it’s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.