Vegetable

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

If I had to choose my all-time favourite family recipe, it would be this.

I rarely rave about my own recipes, but this is one I can just go on and on about. It is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I traveled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realized how the two types of sweetness-the sharp, almost bitter sweetness of pomegranate and the savory, sunny sweetness of tomato-can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.

The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.

This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.

This recipe—a rhapsody for sweet, bitter, and salty—is based on one from Ruth Reichl, published in Gourmet Today.

These small turnips are perfect with duck or roast chicken.

The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Easy enough for a weeknight, but special enough for a dinner party.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.