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.

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

A big hearty frittata is nice, but a quick mini frittata packed with greens makes a fast, healthy supper.

A versatile baked pasta with a silky tomato-cream sauce is a crowd-pleaser.

Feta cheese, hidden veggies and a tangy glaze make a light, flavorful meatloaf.

Use this versatile spread on toast, with pasta, added to eggs or in salads.

Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

Lovely green spinach leaves are the inspiration for a greener basil pesto.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.