Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Potato and Celery Root Mash | Purée de Celeri
Apr 06, 2010 by
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.
- Quick Glance
- 25 M
- 55 M
- 3
Pecorino and Bean Salad
Apr 05, 2010 by
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.
- Quick Glance
- 25 M
- 25 M
- 1
Cauliflower “Couscous” with Basil-Lemon Sauce
Mar 16, 2010 by
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.
- Quick Glance
- 35 M
- 35 M
- 17
Twice-Baked Potatoes with Pancetta Stuffing
Mar 01, 2010 by
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.
- Quick Glance
- 45 M
- 2 H, 5 M
- 3
Cheddar Corn Bread
Feb 06, 2010 by
Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
- Quick Glance
- 10 M
- 55 M
- 5
Fried Brussels Sprouts with Walnuts and Capers
Jan 25, 2010 by
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….
- Quick Glance
- 30 M
- 30 M
- 13
Wild Mushroom Risotto with Peas
Jan 14, 2010 by
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.
- Quick Glance
- 1 H, 15 M
- 1 H, 15 M
- 2
Squash Pancakes
Jan 08, 2010 by
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.
- Quick Glance
- 25 M
- 25 M
- 1
Wild Mushroom Grits
Dec 07, 2009 by
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.
- Quick Glance
- 45 M
- 1 H
- 1
Persian Rice Pilaf with Saffron and Pomegranates
Dec 06, 2009 by
Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.
- Quick Glance
- 40 M
- 1 H
- 7
Wok-Fried Pea Shoots
Dec 01, 2009 by
A brief fling in the wok is all that’s needed to cook these delicate pea shoots–also called pea vines. Garlic, chicken stock, and sesame oil lend flavor.
- Quick Glance
- 15 M
- 15 M
- 2
Turkey and Fall Vegetables in a Saffron Broth
Nov 24, 2009 by
Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.
- Quick Glance
- 35 M
- 1 H, 10 M
- 0
Roasted Butternut Squash Pie
Nov 22, 2009 by
This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.
- Quick Glance
- 1 H, 15 M
- 2 H, 45 M
- 2
Sauteed Brussels Sprouts with Ham and Toasted Pecans
Nov 16, 2009 by
When thinly sliced and sauteed with ham and pecans, these little cabbages just don’t seem like their usual selves. We dare you to pass them off as something other than Brussels sprouts.
- Quick Glance
- 20 M
- 20 M
- 3
Mashed Potatoes and Root Vegetables
Nov 13, 2009 by
Mashed potatoes are mixed with root vegetables to make a deeply flavored, satisfying side dish. For the mashed potatoes, use russets or Yukon Gold.
- Quick Glance
- 30 M
- 1 H
- 1
Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions
Nov 12, 2009 by
This rich recipe is sorta the stuffing of our dreams, turning out a turkey accompaniment that’s just like we’d always imagined.
- Quick Glance
- 25 M
- 1 H
- 2
Grilled Vegetable Sformato
Nov 11, 2009 by
This grilled vegetable sformato is pretty and filling enough to be a main course. Inside the sformato are peppers, eggplant, tomatoes, cheeses, pasta, and pistachios. It makes a stunning weekend meal.
- Quick Glance
- 45 M
- 2 H, 5 M
- 2
Moroccan Squash Tagine with Garbanzos and Couscous
Nov 11, 2009 by
This simple tagine, a hearty one-pot jumble of winter squash, chickpeas, almonds, and prunes, takes its come-hither aroma from cinnamon and spice and other things that are so, so nice.
- Quick Glance
- 15 M
- 30 M
- 9
Pepperoni Spinach Frittata
Oct 20, 2009 by
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
- Quick Glance
- 25 M
- 25 M
- 1