Japanese vegetable pancakes — okonomiyaki — can be varied with different greens, but they're always delicious.

These are not your grandmother's collards. Sliced and sizzled, confetti collards are super-quick and easy to love.

This terrific warm pasta gets a flavor boost from a quickly made garlic and red pepper-flake oil. Goat cheese adds creaminess, sundried tomatoes and browned broccoli add umami.

Everyone loves roasted broccoli florets; add a dipping sauce to make them an appetizer or snack.

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

Brown-braising on the stovetop yields creamy + crisp fingerlings.

The secret to cooking hearty grains perfectly is solved.

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

This easy gratin starts with roasted cauliflower and sautéed leeks, then pairs with fontina cheese, cream, and fresh thyme. It's comforting and delicious, but beware, it's also rich. So don't eat the whole thing yourself!  

Serves 4 as a side

This little sauté is meant to be a topping for a Puffy Oven Pancake or a filling for tacos or burritos, but it could certainly make a fine side dish for two people.