Sweet and Savory

Root vegetables have taken, well, root for the time being — at least until days go back to being longer and sunnier. Since these healthy vegetables will be abound all Winter, why not get acquainted with cooking them in different ways?

Although they're delicious in lasagna, gratins, and hashes, the most straightforward preparation is to roast them (carrots, parsnips, rutabagas, potatoes, or any other related roots) and then serve them with light seasonings.

For an even more exciting assortment of flavors, experiment by offering your root vegetable medley two ways — one sweetened with an apple cider and sugar glaze, and the other made savory with the help of smoked wood chips. Decide which dish you like more when you keep on reading.

During the holidays, stock your fridge with puff pastries for quick appetizers that can be thrown together in a pinch. The flaky, easy-to-thaw, simple-to-slice dough is irresistible, whether it's stuffed with something sweet like ginger and holiday spice or savory like sliced prosciutto. Wow guests with minimal work by serving two types of puff pastry spirals — one sweet, filled with diced green apples and dusted with pecans and powdered sugar; the other savory and infused with the Roman flavors of sharp parmesan cheese and black pepper. Everyone will be raving at both the beginning and the end of the meal. Want the recipes? Then click to read more.

For your best Thanksgiving ever, begin planning for the big day earlier than you normally do. Rather than being daunted with the turkey up front, ease yourself into the holiday by selecting your side dishes first. Start with sweet potatoes, a surefire table topper at any Fall meal.

Serve them mashed in place of conventional white potatoes; you'll enjoy the same fluffy texture but also gain vitamins, antioxidants, and fiber. Balance out the salt on the table with a dessert-like puree studded with maple syrup and nutmeg, or skip the sugar and try out a savory chipotle version. Try either — or both — when you read on.

Not only is oatmeal sexy again, but serve it up savory to make it the hottest bowl in town. Savory oatmeal's been popping up everywhere, whether it's Asian-inflected scallions and soy sauce, sharp gorgonzola and walnuts, or Cameron Diaz's leek, butter, and ponzu version.

Not convinced yet? For your next breakfast, dare to try oatmeal in both sweet and sugar-free applications, taking the time to compare their flavors. Enjoy rolled oats fortified with buckwheat groats and simmered in apples and cinnamon for a subtle sweetness — then match it up against a cheesy creation topped with a creamy coddled egg. See both fast, easy, and healthy recipes when you read more.

With the leaves turning all manner of golden blond, brown, and red, organize a meditative afternoon hike through the outdoors to appreciate the changing Fall foliage. Bring your family and friends, and keep their appetites at bay by offering an irresistible homemade version of trail mix. The Halloween-eager sweet tooth won't be able to resist a sophisticated spin on gorp that incorporates cinnamon spice and flakes of tropical coconut. For more of a salty mix, try an Asian-inspired medley of puffed rice, dry-roasted peas, and sesame sticks. Or, if you can't choose just one, make both — they'll only take a few minutes to toss together. See the recipes when you read on.

Although gnocchi is a perennial Italian favorite, it's one of those dishes that truly complements the flavors associated with Fall. It pairs wonderfully with savory ingredients like wild mushrooms and sage — and unexpectedly well with sweet spice additions such as cinnamon sugar, too.

Even if you've never done it before, don't be intimidated by making gnocchi at home. If you don't want to roll out your own dough, start with the store-bought variety; otherwise, experiment with a simple, from-scratch version, which makes use of leftover mashed potatoes. Looking for a way to branch out with pasta? Get both recipes now.

Empanadas would make the ideal stranded-on-a-desert-island staple. They freeze well, are great for using up leftovers, and are as suited to the beginner as they are the expert. But best of all, they can be filled with just about anything, so they shouldn't be overlooked as both a convenient finger food and an unexpected dessert.Make the cleanup easier than ever for your next fiesta by serving up fried beef-and-egg empanadas to whet your guests' appetites — then creating a baked banana version to close out the night. There'll be no forks or spoons necessary! Want either (or both) recipes? Just read more.

After making a savory version of French toast topped with tomato jam last weekend, it occurred to me that, when preserved, tomatoes are well-suited for both sweet and savory applications, too. Tomatoes are technically fruit, and when they're ripe they possess a level of sweetness that rivals a sassy nectarine. This means the seedy red rounds are ideal contenders for a traditional fruit jam style, spread atop bread or toast. But unlike most fruits, tomatoes also register high in glutamic acid, an umami provider that contributes to a savory, rounded flavor — so they're just as dreamy when reduced to peppery, vinegar-tinged preserves, then served atop meat roasts or crackers.

Make the most of the tapering tomato supply by preparing either — or both — jams when you read more.

Did you know that September is All-American Breakfast Month? I thought that title was awarded to every month out of the year, but that's probably because I'm breakfast and brunch's biggest fan. The beauty of breakfast's most popular dishes is that many of them, like french toast, only require the most basic of ingredients.

Got bread and eggs? Then you can make a sweet, syrup-baked breakfast on Saturday morning . . . and use the day-old bread to prepare a savory, peppery toast on Sunday. Enhance the flavor of Sunday's version with a topping of tomato jam, olive tapenade, or — my suggestion — caramelized onion and bacon jam. Get your weekend off to the right start when you read more.

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.