A slow saute means gentle browning and deep flavor.

This soup is a great destination for roasted squash, but you can use canned squash or pumpkin if you need a flavorful soup fast.

This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

Crisp nutty nuggets of roasted cauliflower are like vegetable candy, and this flavorful salad is a great excuse to eat them for dinner.

Cut Brussels sprouts in halves or quarters before roasting; finish with a silky orange balsamic butter sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.

A technique called slow-sautéing turns root vegetables into a golden medley. Using a cast iron pan is great, but any heavy skillet will do.

These easy oven fries are delicious on their own or with a lime-maple drizzle.

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