Simple Cooking

Don't have a spice mill? You can use a blender or food processor for this one.

To learn how to cut endive into long, layered spears for an elegant look.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

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.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

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

You'll never be tempted to buy packaged again.

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

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

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.