Yeah, yeah, we know. You don't need a recipe for mashed Yukon Golds with butter, milk, and salt. Or so you think. Try this and get back to us.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
Ooooh baby! Broccoli blanketed with a creamy rich white sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it's not a cocktail.
These spring spears, buried beneath a behemoth of Parmesan, make converts of even the most reticent veggie eaters.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. A glass of gigondas is optional.
This one's for the gluten-free, dairy-free, low-carb, and Paleo peeps. It's unlike anything you've ever had, we guarantee it.
We could blather on and on and on about this surprising (and stealthy healthy) riff on a Southern classic. But you best experience it for yourself.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Baked Spinach Mornay13/13
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.