Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.
Ooooh baby! Broccoli blanketed with a creamy rich white sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
These spring spears, buried beneath a behemoth of Parmesan, make converts of even the most reticent veggie eaters.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You're welcome.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.
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.
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.
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.
Think you don't like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.