Brown Butter-Sunchoke Soup With Brussels Sprouts and Bacon

A smooth sunchoke soup flavored with brown butter and served with crispy bacon and Brussels sprouts.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!

Roasted Tomatoes, Zucchini, and Potatoes with Charnushka

[Photograph: Max Falkowitz] Charnushka is great in spice blends and complex simmered dishes, but it's simpler dishes like these that show off all it can do. Here it's used as a substitute for black pepper as a more interesting, less...

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.

Ultra Crispy Smashed Potatoes

Meet your new favourite way with spuds – crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, they taste like buttery french fries - but crisper!

Grilled Smashed Potatoes

When cooking a main dish over indirect heat, I'm often left in a quandary over what to do for a side. With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods like asparagus and summer squash over used, but I've found with these smashed potatoe...

Broiled Summer Squash in Agrodolce With Corn and Avocado

Turn on your broiler for this easy, one-pan recipe of sweet summer squash, even sweeter fresh corn, and buttery avocado. A splash of vinegar keeps the summer squash, corn, and avocado in beautiful sweet-and-sour harmony.

Crispy Smashed Potatoes

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.

Stewed Summer Squash

Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they're plump and juicy throughout. It's delicious straight from the pot, and even better once cooled to room temp or chilled.

Butter-Glazed Roasted Radishes With Fresh Herbs

Radishes are usually thought of as a raw-only vegetable, but they're delicious roasted, too, which tames their spicy flavor considerably. Here, they're roasted until tender and bursting with juice, then tossed with melted butter and fresh herbs.