Roasting these rotund little roots turns them docile as anything dug out of the ground can be.
Not a recipe at all, this suggests simply to turn on the oven, toss whatever comes out of the ground, or the farmers market, with some olive oil, and roast.
This corn pudding is rich and sweet and ably balanced by the earthiness of mushrooms. Steak optional.
With their delicious, sweet, intense flavor, these tomatoes are swell additions to all sorts of dishes.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.
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.
An Italian classic, this simple side is far more impressive than the usual mixed green salad.
This recipe is a game changer for those reticent to try cauliflower. Seriously. They—or you—won’t even recognize it.
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….
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