In my opinion, sweet potatoes are a superfood on many levels. Not only are they incredibly nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. They're also easy to find, easy to store, easy to cook, and they can function equally in sweet or savory recipes. But most importantly, they're delicious. More

Roasting nuts is a step that some cooks skip, which is unfortunate because this simple effort can really bump a dish (or a cookie!) from good to amazing. Roasting nuts deepens their flavor, making them even more nutty and complex. It also gives them a crisper texture, which is one of the reasons we add nuts to our food. There are two basic ways to roast nuts in the oven: dry or with a small amount of oil. Read on for instructions for both methods and when you should use them. More

Lamb can be a tough sell for many people. Between its reputedly strong flavor and not quite knowing how to cook it, we pass it over for more familiar cuts. But it's worth giving lamb a chance because when it's done right, a plate of tender flavorful lamb is a beautiful thing. When is the last time you had lamb for dinner? More

One of my favorite simple snacks to make is roasted grapes. The roasting process really brings out all the natural sweetness and the warmth and tenderness of the red orbs just melt in your mouth. I usually set them out with a charcuterie or a cheese plate, but this time around I decided to do something else with them. What if I made a granita with this roasted goodness? What if I enjoyed that granita with a bottle of red wine?
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Love butternut squash but hate all the work it takes to peel, chop, and roast them? It's time to try delicata. These striped, mild-flavored squashes are far easier to slice, and get this: you don't even have to peel them. Is that a collective sigh of relief I hear? More

We're talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here's a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It's warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage. More

I have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I'm eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza. More

Looking for an impressive vegetable dish or an interesting new way to prepare cauliflower? Check out this gorgeous recipe for a whole, roasted cauliflower head, rubbed with tandoori spices and served with a side of mint chutney. More

I usually fall into one of two sweet potato camps, depending on the time of year. For Christmas and Thanksgiving, I want marshmallows. Lots and lots of marshmallows. As for the other 363 days, give them to me roasted with a pat of butter. But as much as I love the simplicity of an unadorned baked sweet potato, I forget that just a couple of extra steps can take them from basic to beyond. More

Now that you have taken the full behind-the-scenes tour of Jeanine & Jack's radiant kitchen, we're happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine's recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall. More