Sheri Castle

Pile it onto buns, drape it over nachos, roll it into burritos, spoon it over rice, or simply eat it straight-up. You will be overjoyed.

Is it really worth the hype?

I don't like to brag, but I think these are the mashed potatoes you've been searching for.

This retro Southern summertime favorite is one of the easiest, prettiest, and most refreshing fresh fruit desserts around.

If your potato game is lagging, we can help.

Our search for the perfect recipe is over.

These melt-in-your-mouth potatoes are what dreams are made of.

It's the one dish Chrissy says everyone should make from her cookbook. But did it live up to the hype?

It's so simple, yet so brilliant.

This was not the cozy, comforting casserole I had hoped for.

This is the only way I'll cook steak from now on.

It's the method most of us were taught to use. But is it the best?

Here's what I'll do differently next time.

I’ve talked about it for weeks — but not for good reasons.

I can't stop talking about it.

The contenders: Alton, Ina, Martha, and Ree.

The most important thing you need to know is that Martha drapes her turkey in a cheesecloth soaked in wine and butter.

I made her famous roasted turkey and brine for the first time — and it didn't exactly go as planned.

Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet.

It's touted as Alton's Brown's most popular recipe ever. But is it his best?

Like a superstar from classic TV shows that slipped out of the limelight, cabbage is making a comeback. We’re loving it more than ever because we’re seeing its versatility and charm with fresh eyes. It fills us with fond nostalgia, but we are excited about the new things it can do today. Cabbage is the Betty White of the produce aisle. I adore cabbage. I was raised by cabbage farmers who endowed me with a lifelong devotion to this under-appreciated staple.

Say hello to your favorite new addition to the cold-weather recipe rotation. It sounds like a cliché (because it is), but this recipe adds up to far more than the sum of its parts. Ribbons of crunchy cabbage, the fresh sweet pop of peas, and an underlying smokiness powered by sausage turns what could have easily been a standard one-pot pasta into something crave-worthy week in and week out.

Great slaw can upstage salad whenever it gets a chance. This one, full of sweet and crisp apples and dressed with honey and lime, is familiar yet not run-of-the-mill. It pairs with everything from a ham sandwich to fish tacos, but is satisfying enough to stand on its own as a meatless meal. Take note of the first prep step, where the shredded cabbage is salted and set aside for a bit.

This recipe ushers in a fresh start for cabbage soup.

This is what happens when an old-fashioned country recipe called scalloped cabbage gets dolled up and heads into town for a dinner party. It elevates cabbage into elegance with a creamy Gruyère sauce and a tumble of sautéed mushrooms. The Gruyère and bacon add flavor, of course, but cabbage still reigns in this dish. Should you prefer to keep this meatless, all is not lost — simply omit the bacon and replace the bacon fat in the béchamel sauce with butter.

The trick is in how you cook the cabbage!

When it comes to vegetables, the line between grilled and sacrificed to the fire gods is thin. The goal of grilling proteins is to grill them until cooked sufficiently to eat. With vegetables and fruit, the goal line can, and should, move. Sometimes we seek only a wispy waft of smoky flavor, or a crosshatch of grill marks, or deckled edges of finishing char. Other times we want the food cooked through, good and plenty.

There are stories of wise, mystic women stirring cauldrons to create potions and seek divinations. I get that. My cauldron, which is actually a big ol’ Le Creuset pot, is where I stir up a mess of greens with equal parts mastery and beginner’s mind. And then I get to eat them. Truth.

January, with all its resolutions and lose-10-pounds promises, has a way of tricking us into thinking our need for warm, filling foods have come and gone. But for most regions, this is the time of year when the bitter bite of the season is at its worst, and we need foods to warm us up more than ever. However, comfort-food stews can fall prey to becoming stodgy and predictable.

When the temperature drops in January, what we really want is food that fills us up and nourishes at the same time. So start your day with a hearty smoothie, but finish it with a wholesome stew. This is one of a series of stews designed to make you feel good in every possible way. Brimming with veggies and spices, each of these wholesome stews will support and reward your best New Year’s intentions.

When the temperature drops in January, what we really want is food that fills us up and nourishes at the same time. So start your day with a hearty smoothie, but finish it with a wholesome stew. This is one of a series of stews designed to make you feel good in every possible way. Brimming with veggies and spices, each of these wholesome stews will support and reward your best New Year’s intentions. Beef stew is the esteemed granddaddy of stew, but it doesn’t have to feel stodgy.

A wholesome stew that depends on a glorious, meat-free Parmesan-garlic broth. (You're gonna want to double it.)

Coconut, chicken, turmeric, peanuts, tomatoes — how can you say no to this Brazilian-inspired stew?

When the temperature drops in January, what we really want is food that fills us up and nourishes at the same time. So start your day with a hearty smoothie, but finish it with a wholesome stew. This is one of a series of stews designed to make you feel good in every possible way. Brimming with veggies and spices, each of these wholesome stews will support and reward your best New Year’s intentions.

Collard greens need a gentle, slow, luxurious braise in fragrant liquid (rather like a spa treatment), which makes a slow cooker the perfect vessel and method. With a little work up front and a thoughtful finish, a large slow cooker can yield many servings of velvety greens and brilliant potlikker — plenty for immediate feasting and plenty to freeze for later.

Fresh string beans are a summertime staple, but it’s easy to get in a rut of simply steaming and slapping them on the plate. If the best thing we can say about a forgettable side dish is that it did no harm, it’s time for an upgrade. This recipe will be your beans’ crush all summer long. You’ll make this recipe over and over, and will share it with your friends and relations because it’s just that good. Let us count the ways, and the whys.