I've never been one for hiding vegetables in unlikely foods simply for the sake of getting more into your daily diet. But there's something to be said for thinking of creative ways to use up a small household glut of something good. Extra zucchini? How about folding it into chocolate waffles? Extra sweet potatoes? They bake into morning pancakes beautifully. More

When you think of casseroles, do the words elegant and beautiful come to your mind? Probably not. Casseroles have many admirable qualities, but they are of the plainer, stodgier sort. Unless, that is, they are French. More

Spaghetti squash is a winter squash to become very familiar with this season. You can roast, boil or even microwave it, and the stringy flesh can be used as a substitute for pasta noodles! It starts showing up in markets in the early fall, and is as wonderful with a little butter and herbs as it is perched underneath tomato sauce and meatballs. Plus, it's so very simple to prepare! Here's one way to cook it. More

Fall is open season on cook's fingers. Why? All those root vegetables and tough winter squash, of course! Have you ever been in fear for your digits while dismantling a pumpkin or a butternut squash? Have you ever come close to losing a thumb while peeling a rutabaga? I still have a scar from a run-in with a tough little potato, of all things. Here are some safety tips on keeping your fingers safe and unharmed during the root vegetable season! More

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.

Q: I received a a mystery ingredient in my CSA this week. The CSA folks call it "chipile" and say it a Mexican herb that is good in rice or chicken. I tried a search for some recipes involving this herb, and couldn't find anything by this name. What is this herb, and how can I best use it? More

Last night at a little bar in Venice, Italy, we snacked on rounds of artichoke bottoms, soaked in oil and marinated in spices. Tender and cool, they were a lovely start to a meal — flavorful and not too filling. Today I saw how these things are sold: by the half dozen, bobbing in water at the market! More

I'm stepping up today to defend the ubiquitous but (to my mind at least) tasty button mushroom, which has fallen a bit out of favor these days due to the popularity of more exotic mushroom varieties like chanterelles, porcini or even the almost-as-ubiquitous shiitake. Why do I love the button mushroom? Read on for my defense as well as tips for selecting, storing, washing and preparing this workhorse of the home kitchen! More

This is one of those versatile recipes that can serve more than one purpose — dip, sandwich filling, pasta sauce — and it makes use of all those beautiful eggplants that are in season... More

You're either an egg yolk person or you're not. If you're the latter, drippy egg yolks are confusing and repulsive; this recipe is not for you. If you're among the former, welcome! You have come to a place where egg yolk oozes over garlicky kale, crispy bacon and a toasty bun, pooling on the plate for extra dipping as you eat. Ready to start your day right? More