Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy weeknight.

Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven: it will cook in the amount of time it takes for the turkey to rest and get carved.

A colorful mélange of summer vegetables with a smoky acidic dressing that will complement many a meal.

The sweet and salty combination and mélange of textures make this unusually satisfying. We also love that it is full of nutrients and takes only minutes to make—what more could we want from a summertime salad?!

This crunchy salad is a heartier alternative to the usual leafy side dish. It’s a welcome addition to a casual gathering and holds up well on a buffet table.

Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast. If you can’t find slab bacon, substitute 8 slices of ordinary bacon.

Serve this as a meatless main or side dish. Or, make it for your next party—whether at a barbecue or on a buffet table, it holds up beautifully and may be made a day ahead.