Whoever made up that silly rule about no white after Labor Day clearly has never stunned dinner guests with vegetables in shades of winter white and palest green.
Yeah, yeah, we know. You don’t need a recipe for mashed Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
So tantalizingly crisp at the edges, tender but not mushy at the center, and lovely through and through they’ll haunt you forever. (In a good way.)
Peppery greens, creamy blue cheese, and crisp pear are jumbled together with a sweetly nutty vinaigrette that’s so delicious you may just catch folks licking the plate.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, roasted garlic and caramelized onions. Any leftovers freeze and reheat beautifully.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.
A Scandinavian-style pickle that’s subtly perfumed with dill, distinctly sweet, and just a little sour. It’s so simple it doesn’t even require turning on the stove during the dog days of summer.
Best potato salad ever. That’s what folks are saying about this easy and, dare we say, elegant spud salad.
These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.
Here’s how to roast bell peppers on the grill, in the oven, or on the stovetop. Because we know you want to get in touch with your inner nonna.
This brashly untraditional panzanella grills the bread so you can dispense with waiting a day for stale bread. It also tosses in fresh mozzarella because, well, when is cheese ever a bad thing?!
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