Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Author: Chris Morocco
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed...
Author: Melissa Roberts
You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.
Author: Andy Baraghani
Are you a turnip lover? If so, try these delicious turnip and potato patties! They're a cross between pancakes and fritters, but made with turnips and potatoes.
Author: Elise Bauer