Beer cheese soup is popular in the midwest. Amber beer and cheddar cheese flavor the soup and give it body. Use a quality beer and freshly grated cheese.
Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.
Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.
Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.
Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.