Carrot

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Mix and match your favorite fall vegetables into this delicious side dish.

This lightly seasoned cucumber salad, similar to Japanese sunomono, has spiralized carrots for sweetness and a punch of fresh ginger.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

This technique is nothing short of amazing—even if you're finicky about your pickles.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Make a batch of grains on Sunday and you're within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.

Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.