Sweet potatoes and Yukon Golds star in this dazzling gratin that gets dappled with chimichurri. From Ottolenghi Test Kitchen.

Buttery, cheesy and peppery, a genius dish by Yotam Ottolenghi that mimics the classic pasta dish.

Roasted butternut squash gets dressed up with a quick orange oil, caramelized honey, pepitas, and salty-nutty Pecorino for this showstopper.