Though available year-round, sprouts hit maximum nutty-sweetness after the first frost.
SHOP Buy them loose, still on the stalk, or in a ready-to-cook bag (whole, halved, or sliced). Look for firm veggies with tight leaves. Avoid any that are yellowing or smell extra cabbagey.
STORE Refrigerate in an airtight bag or container for up to three days; they can start to turn bitter after that point.
SERVE Brussels sprouts shine when roasted or fried until crisp and golden in spots. Or thinly shave raw sprouts and add to salads with lemon, olive oil, and plenty of Parm. — Jenna Helwig
ACTIVE TIME 25 MINUTES | TOTAL TIME 25 MINUTES | SERVES 4
✓ Quick Cooking ✓ Freezable ✓ Make Ahead
1 20-oz. pkg. refrigerated cheese-filled tortellini
1 Tbsp. olive oil
8 oz. mild or hot Italian pork bulk sausage
1 Tbsp. finely chopped garlic (from 3 cloves)
2 tsp. finely chopped fresh rosemary, plus more for topping
1/4 tsp. freshly ground black pepper, plus more for topping
1/2 cup heavy cream
11/2 oz. Parmesan cheese,
grated (about 1 cup), plus more for topping
8 cups packed spinach leaves, chopped escarole, or chopped kale
1/4 tsp. kosher salt
COOK tortellini according to package directions. Drain.
MEANWHILE, heat oil in a large pot over medium-high. Break sausage into small clumps and add to pot. Cook until deeply browned in spots, 4 to 6 minutes, stirring once halfway through.
ADD garlic, rosemary, and pepper to pot; cook, stirring occasionally and breaking up sausage with a wooden spoon, until sausage is cooked through, about 2 minutes. Add cream and cheese; cook, stirring constantly and scraping up browned bits from bottom of pot, until mixture is slightly reduced, about 1 minute.
ADD spinach to pot; cook, stirring often, until beginning to wilt, about 1 minute. Remove from heat. Add salt and cooked tortellini; cook, stirring constantly, until tortellini is coated in sauce, about 30 seconds. Serve topped with cheese, rosemary, and pepper.
PER SERVING: 723 Calories, 34g Fat (15g Saturated), 114mg Cholesterol, 9g Fiber, 36g Protein, 69g Carbs, 1,281mg Sodium, 0g Added Sugar
ACTIVE TIME 15 MINUTES | TOTAL TIME 25 MINUTES | SERVES 4
✓ Quick Cooking ✓ One Pan ✓ Gluten-Free
1 lb. fresh Broccolini, trimmed, thick stalks halved lengthwise
11/2 Tbsp. olive oil
3/4 tsp. kosher salt, divided
3 Tbsp. unsalted butter, softened
2 Tbsp. drained and finely chopped sun-dried tomatoes
1/2 tsp. dried Italian seasoning
1 clove garlic, grated on a Microplane (1/2 tsp.)
4 6-oz. skin-on salmon fillets
1 oz. Parmesan cheese, grated (about 2/3 cup)
Lemon wedges, for serving
PREHEAT oven to 425°F. Toss together Broccolini, oil, and 1/2 teaspoon salt on a large rimmed baking sheet lined with parchment paper. Bake for 7 minutes.
MEANWHILE, stir together butter, tomatoes, Italian seasoning, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread butter mixture over flesh side of salmon.
REMOVE baking sheet from oven. Push Broccolini to outer edges; arrange salmon, skin side down, in center of baking sheet, spacing apart evenly. Roast until salmon is just opaque in center, 10 to 14 minutes.
TRANSFER salmon to plates. On baking sheet, toss Broccolini with cheese and squeeze a lemon wedge over top. Serve with salmon and more lemon wedges.
PER SERVING: 561 Calories, 39g Fat (12g Saturated), 123mg Cholesterol, 2g Fiber, 41g Protein, 11g Carbs, 628mg Sodium, 0g Added Sugar
ACTIVE TIME 20 MINUTES | TOTAL TIME 6 HOURS, 30 MINUTES | SERVES 4
✓ Freezable ✓ Make Ahead ✓ Slow Cooker ✓ Gluten-Free ✓ Dairy-Free
11/2 lb. beef stew meat
1 large sweet potato, cut into 2-in. pieces
1 yellow onion, thinly sliced
1 Tbsp. grated fresh ginger
5 Tbsp. red curry paste, divided
1 cup torn fresh basil leaves, plus more for topping
1 cup well-shaken and stirred coconut milk
2 Tbsp. fresh lime juice (from 1 or 2 limes)
1/2 tsp. kosher salt
1 8-oz. pkg. rice stick noodles, prepared according to pkg. directions for stir-fry
STIR together beef, potato, onion, ¼ cup water, ginger, and 3 tablespoons curry paste in a 5-to-6- quart slow cooker until beef is coated. (If desired, line slow cooker with a Reynolds Kitchens Slow Cooker Liner first.) Cover and cook on low until beef is very tender, about 6 hours.
UNCOVER and stir in basil, coconut milk, lime juice, salt, and remaining 2 tablespoons curry paste. Cover and cook on low for 15 minutes. Divide noodles among bowls and ladle curry over noodles. Top with basil.
PER SERVING: 640 Calories, 23g Fat (14g Saturated), 109mg Cholesterol, 5g Fiber, 44g Protein, 68g Carbs, 887mg Sodium, 0g Added Sugar
ACTIVE TIME 20 MINUTES | TOTAL TIME 40 MINUTES | SERVES 4
✓ Dairy-Free
6 Tbsp. honey mustard, divided
4 6-oz. bone-in, skin-on chicken thighs, trimmed of excess fat
1 tsp. kosher salt, divided
1∕2 cup panko
21∕2 Tbsp. neutral oil (such as canola), divided
1∕4 cup rice vinegar
2 cups thinly sliced fennel (from 1 bulb), fronds reserved
2 cups thinly sliced red cabbage
1 large Honeycrisp apple, thinly sliced
1∕2 32-oz. pkg. frozen french fries, prepared in oven or air fryer according to pkg. directions
Ketchup and mayonnaise, for serving (optional)
PREHEAT oven to 375°F. Line a large rimmed baking sheet with aluminum foil and set a wire rack inside baking sheet. Spread 3 tablespoons mustard over chicken skin and sprinkle with 1∕4 teaspoon salt.
STIR together panko and 1 tablespoon oil in a shallow bowl. Press chicken, skin side down, into panko to coat. Place on wire rack in baking sheet, panko side up.
BAKE until a thermometer inserted in thickest part of chicken reads 165°F, about 30 minutes. Meanwhile, whisk vinegar, 1∕2 teaspoon salt, remaining 3 tablespoons mustard, and remaining 11∕2 tablespoons oil in a medium bowl. Add fennel, cabbage, and apple; toss to combine.
SPRINKLE baked chicken with remaining 1∕4 teaspoon salt. Stir together ketchup and mayonnaise for dipping, if desired. Serve chicken with french fries and slaw. Top slaw with reserved fennel fronds.
PER SERVING: 602 Calories, 28g Fat (6g Saturated), 130mg Cholesterol, 6g Fiber, 28g Protein, 51g Carbs, 1,227mg Sodium, 5g Added Sugar
✓ Quick Cooking ✓ One Pot ✓ Vegan ✓ Gluten-Free
1 14-oz. pkg. firm tofu, drained
1/4 cup plus 2 Tbsp. olive oil, divided
2 Tbsp. thinly sliced garlic (from 4 large cloves)
1 Tbsp. finely chopped fresh ginger
1 Tbsp. ground turmeric
1/2 cup raisins, divided
3 cups leftover cooked long-grain white rice (such as basmati), any clumps broken up
1 cup chopped fresh cilantro
1 Tbsp. fresh lemon juice (from 1 lemon)
11/2 tsp. kosher salt
Plain whole-milk dairy or nondairy yogurt, for topping (optional)
WRAP tofu in a clean kitchen towel. Press to remove excess moisture. (It’s OK if tofu falls apart.) Place tofu in a medium bowl and crumble into small pieces.
HEAT 1/4 cup oil in a large nonstick skillet over medium. Add garlic, ginger, turmeric,
and 1/4 cup raisins; cook, stirring often, until garlic is softened, about 2 minutes. Add crumbled tofu; cook, stirring constantly, until tofu absorbs turmeric oil, about 30 seconds.
ADD rice and remaining 2 tablespoons oil to skillet; stir until thoroughly combined. Spread rice in an even layer and cook, undisturbed, until rice and tofu are crisp in spots, about 3 minutes. Stir and gently press rice into an even layer again. Cook, undisturbed, until rice and tofu are crisp in spots, about 3 minutes. Remove from heat. Stir in cilantro, lemon juice, salt, and remaining 1/4 cup raisins. Serve drizzled with yogurt, if desired.
PER SERVING: 487 Calories, 25g Fat (4g Saturated), 0mg Cholesterol, 3g Fiber, 13g Protein, 56g Carbs, 739mg Sodium, 0g Added Sugar
Recipes by Liz Mer vosh
Photograph by Greg DuPree
FOOD STYLING BY TYNA HOANG; PROP STYLING BY JULIA BAYLESS
This breakfast is like fall on a plate, combining classic seasonal flavors for maximum levels of cozy.
BY LIZ MERVOSH
ACTIVE TIME 10 MINUTES
TOTAL TIME 55 MINUTES
SERVES 8
Cooking spray
21/2 cups old-fashioned regular rolled oats
1 15-oz. can pumpkin puree
1 large apple, shredded on largest holes of a box grater
1 cup whole milk
2 large eggs, beaten
1/2 cup pure maple syrup, plus more for serving
2 tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 tsp. baking powder
1/2 cup chopped walnuts
Vanilla whole-milk Greek yogurt, for serving
PREHEAT oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray.
STIR together oats, pumpkin, apple, milk, eggs, syrup, pumpkin pie spice, vanilla, baking powder, and salt in a large bowl until combined. Scrape oatmeal mixture into prepared baking dish. Even out mixture with a spatula and sprinkle with walnuts.
BAKE until puffed, set, and browned, about 35 minutes. Let cool for 10 minutes. Serve with yogurt and syrup.
Photograph by Fred Hardy
FOOD STYLING BY EMILY NABORS HALL; PROP STYLING BY SHELL ROYSTER