For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!
Seared Ramps
It wasn’t until a chef shared her approach to cooking ramps that Renee started feeling the garlicky, leeky love. And oh, how!
Cannellini Bean Salad
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Glögg
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.
Moroccan Squash Tagine with Garbanzos and Couscous
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.
Ribollita in the Style of Siena
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 Baguette with Tomatoes, Olives, Garlic
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.
Citrus-Olive Tapenade
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.
Quinoa Salad with Pistachios and Cranberries
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?)
Caramelized Onion-Balsamic Vinegar Bruschetta
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.