For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!
It wasn’t until a chef shared her approach to cooking ramps that Renee started feeling the garlicky, leeky love. And oh, how!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
This hearty jumble of squash, chickpeas, almonds, and prunes, takes its come-hither aroma from cinnamon, spice and other things that are so, so nice.
This Italian ribollita is dense with bread, greens, beans, and caramelized onions. Rich with flavor, the ribbolita is a family dish.
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.
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.
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.