At The Toasted Oak, a Michigan-centric grill and market located just outside Detroit, these butter-braised heirloom radishes complement their Great Frickin' Chicken dish. The radishes are sourced from local Welcer Farms, finished with dry vermouth, and topped with fresh chopped parsley.
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5

nitsuki
Even my mother made a pretty good nitsuke— that’s how easy this dish is to cook. A familiar mixture of dashi, sake, mirin, and soy sauce infuses the fish with its flavor and turns a modest collection of ingredients into something that’s exciting and comforting at once. Because it takes only a little extra effort and adds a ton of flavor, I like to break with tradition and reduce the cooking liquid into a more intensely flavorful sauce.Recipe excerpted with permission from Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. Click here to purchase your own copy.
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4.5

Chicken With White Bean and Vegetable Simmer
Whip up this chicken dinner in just about 30 minutes. Condensed soup creates a tasty base for a quick-cooking vegetable stew, and seared chicken rounds out the dish. Dietician and Food Network star Ellie Krieger teamed up with Campbell’s to create this heart-healthy recipe.
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4.333335

Kale
Kale is one of those vegetables that gets a bad rap. Many people claim it’s bitter and hard to cook, but give kale a chance. While it’s a bit more toothsome than many of its leafy green counterparts, kale has a great spinach-like flavor. Kale is also a vitamin powerhouse packed with Vitamins K, A, and C as well as loads of fiber. Kale may even lend a hand in lowering cholesterol and preventing some cancers. When shopping for kale, look for smaller, dark green bunches that are firm to the touch. If you don’t eat bacon, add two tablespoons of olive oil in its stead and salt to taste. This recipe also works very well with Swiss chard, turnip greens, and other hardier leafy vegetables. Serve as a wintry side or even as a meal on its own with a piece of crusty bread. 
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4.333335

Spiked or virgin, this fall drink will warm your spirits.
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4

Warm up with this satisfying soup that’s made with organic vegetable broth, organic kale, quinoa, organic cannellini beans, and lots of spice. Recipe courtesy of Vicky Cohen and Ruth Fox of mayihavethatrecipe.com
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4

Hamburger Sauce: Salsa all’Americana
Ketchup is the all-American condiment, but instead of squeezing the bottle, try making your own version. Note that this recipe can easily be doubled and the ketchup will keep in the refrigerator for a week or so. Click here to see the rest of Lidia Bastianich's Independence Day menu.
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4

Clams Steamed in Sake with Soy and Pine Nuts
In recent years, you may have read about umami, the mysterious fifth taste. If you're still having a hard time recognizing it, though, I'm going to take you right to the source. The Japanese were the first to identify this taste in dashi — the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means "deliciousness." — Franklin Becker, Good Fat Cooking
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4

Thanksgiving Turkey Gravy
There’s no such thing as Thanksgiving without gravy. Instead of using flour to thicken my gravy, I use tapioca starch. It’s a softer thickener that doesn’t solidify, so I never run the risk of gravy that tastes like pudding. I like a judicious amount of cream in my sauce; I think it makes everything taste that much better. This gravy is smooth and delicious, especially if you take the time to make your own stock. Even better, it’s easy to whip together, which is good because it’s the last thing I make before I sit down at the table.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio.
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4

Serve this classic chili dish at your next party. It has an extra layer of flavor with that mustard and barbecue sauce.  For more recipes, visit bushbeans.com.
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4

Honey Carrot Soup
A simple vegetable soup from the National Honey Board perfect for any time of year: serve it hot during the winter when there aren’t a lot of fresh local vegetable options, or serve it chilled over the summer. Substitute vegetable broth in for the chicken broth if you’re looking for a vegetarian dish. Click Here to See More Soup Recipes
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4

Apple 'Cider' Soup
This soup was developed as a part of a bigger multiple course meal. It is very unique in that it can be compared to a hot cup of apple cider. However, the chicken broth, apples, and five-spice powder add an interesting twist to it. The idea behind this soup is to give the guest something warm and acidic that when consumed will refresh the palate readying their taste buds to the next wonderful course. See all apple recipes. 
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3.555555