Kimberley Hasselbrink

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Butternut adds heft and sweetness to this season-blurring beauty.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.

A hearty, satisfying vegetarian take.

Crunchy, nutty, chocolate-y goodness.