Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.
A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that's certain to make you swoon.
Think you don't like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
This simple crumble works its considerable magic on whatever fruit you fancy, whether stone fruits, figs, berries, apples, pears, or what have you.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can't eat just one.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
Forget bobbing for apples. Try this equally apple-y endeavor instead that requires far less effort yet yields way more caramel-cloaked gratification.
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold--and to bejewel, whether with sugar or spice or...
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can instead DIY a slew of slightly sweet and eminently easy snacks?
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.