These easy peasy torn pieces of bread absorb the oil and butter through sloooooooow cooking, resulting in croutons that are obscenely crunchy.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.
This Pecorino and bean salad is a classic dish you’ll find in Italy. It’s so easy to throw together and more impressive than the usual mixed green salad.
The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed in a light basil-lemon sauce with a hint of maple syrup.
The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.
For Chinese squash pancakes, strips of squash, or zucchini, are tossed with peanuts, scallions, egg, soy sauce, and flour and then are fried up in a pan.
Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.
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