Fall

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks...

Plus: Vegetable Tips and Recipes

Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her "wake-up call." Sweet and tangy, it...

Use this roasted cauliflower to garnish Steven Satterfield's Silky Cauliflower Soup. Plus: Vegetable Tips and Re...

"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas f...

"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose we...

In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots...

Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing bri...

Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughn...

The secret to this mushroom soup: a little crème fraîche.

This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles's mother l...

Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel fre...

Steven Satterfield is a huge fan of kale—especially when it's combined with sweet roasted squash. Look for Tuscan kal...

Plus: Vegetable Tips and Recipes

Antonio Gianola, the former wine director at Catalan in Houston, will open his own wine bar, Wild Vine, this spring, ...

For this vegetable side, L'Etoile chef Tory Miller's local gin source is Death's Door Spirits in Madison, Wisconsin, ...

Producers in France's Jura region age whites in oak barrels for years. The resulting wines have both bracing acid...

Spaghetti squash gets its name because once it's cooked, you can use a fork to pull the flesh into long, thin str...

While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarV...

"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout...