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Porcini mushroom omelette with quince relish and pickled red onions

Swiss chard and Gruyère cheese gratin

Herb-roasted chicken with root vegetables

How to Eat 'Leaf to Root' and Enjoy Every Bit of Your Vegetables

Here's the creative way to tackle food waste

Monday

Easy sheet pan salmon with scallions and garlic butter

Tuesday

Four-cheese and tomato baked penne

Wednesday

Kohlrabi schnitzel with green sauce

Thursday

One-pan chicken breast with tangy caper sauce

Friday

Leftover turkey sandwich with cranberry sauce

Saturday

Savory French toast with herbs and Parmesan cheese

Sunday

Tafelspitz (Viennese poached veal with horseradish and apple sauce)

8 Foods You Can Freeze in an Ice Cube Tray

Turn your freezer into a pantry and save time

Simple spaghetti Bolognese

Fitness bread

Classic Italian lasagna

Creamy chicken enchiladas

Chili con carne

Chicken noodle soup

Granny’s sweet potatoes with peanut butter and marshmallows

For the Thanksgiving table: Granny’s sweet potatoes and marshmallows

It’s our community pick of the week!

Lemon and hazelnut spaghetti carbonara

Everything You Need to Know About Cooking and Shopping for In Season Hazelnuts

Plus, 3 new recipes

Apple Marzipan Cake

Buddha bowl with pepper-orange topping

Sticky honey chicken with pearl onions and thyme

Parmesan-thyme shortbread

Duck à l'orange

Honey caramel and salted peanut cookies

Reuben sandwich with pastrami and coleslaw

Vegetarian parsnip soup with beetroot chips

Blue cheese, pear, and rosemary tart

Orange beef

Banana-speculaas muffins

Quick nut strudel with warm vanilla sauce

Chicken breast with spinach and quick potato gratin

Mezzelune with Gorgonzola, pear, and bacon