Root Vegetable

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

Discover how to make turkey casserole rich and creamy.

Don't forget to use the $10 kitchen tool that will make clean-up from this fragrant fried chicken a cinch.

Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint.

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes. 

Crispy oven-roasted fish gets a healthy upgrade with quinoa flakes instead of bread crumbs.

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.