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.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Whether you've sad-looking plum tomatoes or stunning heirlooms, you won't regret transforming them into this all-sins-forgiven tart.
Ooooh baby, broccoli blanketed with a rich sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
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.
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.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You're welcome.
These spring spears, buried beneath a behemoth of Parmesan, make converts of even the most reticent veggie eaters.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
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.