For an easy fall dinner, cook your chicken and vegetables in a luxurious sauce of brown butter and heavy cream, then top with toasted breadcrumbs for extra crunch.
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.
Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.
Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens you like.
Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
