Root Vegetable

These tiny gnocchi are tender, so place the cooked pasta in a bowl and spoon the porky sauce over top, instead of tossing the two together.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. The licorice root is optional, but if used, will add a slightly sweet, woody flavor to this fall soup. If you can't find it locally, the chefs recommend Gourmet Spice Company as an online source. We have yet to come across a person who does not like butternut squash soup. Even staunch vegetable haters fall for it. (Maybe its sweet richness makes them think that it can't be healthy.) When it is on the menu at the restaurant, probably eighty percent of our customers order it, leaving the cooks to complain about how much they have to make. And if you peek through the kitchen doors, you will undoubtedly see one of us with a steaming hot bowl of it in our own grubby hands.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Don't say we didn't warn you! Once you taste our batter-fried onion dippers, those blooming onions and onion rings you've always loved will seem so yesterday. These onion dippers may just be the best new invention since someone first thought to fry an onion.
By cutting the onion lengthwise into wedges and then separating them into layers, you end up with gracefully curved pieces. The finger-friendly dippers are battered and fried, transforming them into crisp, lacy-jacketed vehicles perfect for scooping up the sweet and tangy ketchup. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Turkey Meatball Garlic Bread Heroes and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Toss the season's first ripe peaches into a tangy relish to spoon over smoky grilled pork chops for the first official day of summer.

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

This simple variation of a traditional dish is great as a side dish or on its own.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.