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You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man. I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga. And that always means it's going to be delicious.

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.

Bitter radicchio, spicy Italian sausage, and sweet sun-dried tomatoes make for a sophisticated pasta with very little effort.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.