| Happy Saturday, one and all! Daniela — of Eat Voraciously — here, filling in for Ann this week. I'm writing to you after spending a few days in The Washington Post Food Lab where we've been going hard on Thanksgiving. I can't wait until we can show you all the new recipes we've developed for turkey, stuffing, potatoes, vegetable sides and pie! Whether you're looking to keep things simple or want to go big this year, get excited! You're likely to find a new recipe to add to your holiday repertoire. This past week, as the weather turned cooler in much of the country — I'm wearing a sweater every day now, are you? — we dove into cozy and warming stews, soups, braises and roasts. Joe Yonan wrote about a recipe for Colombian-style beans with potatoes and plantains from Edgar Castrejón's new book, "Provecho." Though there's no pork in this version of the dish, "it's deeply flavored by a smart combination of cumin, garlic powder and smoked paprika. Plus, the plantains add just a touch of sweetness that goes so well with the earthy beans," Joe wrote. Writer Mayukh Sen profiled prolific cookbook author Claudia Rodin, whose new book includes a recipe for a Persian-style braised chicken with apricots and pistachios. Savory, tender, sour and just a little sweet, I'd love to have it over rice for dinner this weekend. My colleague Aaron Hutcherson developed a new pantry-friendly recipe for a pumpkin-y black bean soup that takes just 20 minutes. On busy weekdays, I love recipes like this: lots of flavor, and almost no work. Sometimes smart recipes call for hands-off cooking. This week, Nourish columnist Ellie Krieger wrote an apology and love letter to cabbage. Seared in a skillet until caramelized and then roasted for more than an hour, until it's tender and lush, the hardy vegetable gets transformed into a star that could be a main course or hearty side on a cool night. On the other hand, maybe you want to keep things fresh and lighter? Give Ali Slagle's shaved raw vegetable salad with creamy burrata a shot. I can see it making a fine late afternoon lunch this weekend, too. Ann's Dinner in Minutes recipe this week is a roasted salmon that's glazed with honey-mustard and crusted with crushed pecans. It's just right if you're in a part of the country where it's not so cold that you want to keep the stove or oven on for hours. A quick reminder: Join us each Wednesday at noon Eastern for our weekly reader Q&A. This week, we're getting a jump on Thanksgiving by talking about my favorite part of the meal: dessert! You must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Channeling fall with canned pumpkin, this pantry-friendly stew is quick and hearty. By Aaron Hutcherson ● Read more » | | | Spiced and just a little sweet, you won't miss the pork in these beans. By Joe Yonan ● Read more » | | | Coax earthy sweetness and silky texture out of cabbage by caramelizing it. By Ellie Krieger ● Read more » | | | The combination comes from Claudia Roden's new book, "Claudia Roden's Mediterranean." By Mayukh Sen ● Read more » | | | This mix of crunchy shaved vegetables, soft cheese and the floral pop of poppy seeds makes for a complex, showy salad. By Ali Slagle ● Read more » | | | This salmon is baked just until the pecan and breadcrumb topping is golden brown for a crisp exterior atop a flaky, moist fish. By Ann Maloney ● Read more » | | | The beauty of a good fall salad is on display in this bowl, with kale, funky blue cheese and an apple cider dressing. By G. Daniela Galarza ● Read more » | | | |
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