Tender and sweet parsnips get a kick in the pants from bright red and spicy harissa paste—perfect with roast chicken, pork tenderloin, or as part of a ...
SEASONAL COOKING
Red Lentil and Mint Soup with Shaved Gruyère AOP
Red lentils are low in calories, rich in iron and folate and an excellent source of protein. This red lentil soup is simply seasoned with onions and ...
Citrus and Olio Nuovo Salad
I love watching olive oil as it first streams out of the olive press. Opaque and electric green, it’s charged with the raw power of volatile aromatic ...
Green Apple Sorbet
Refreshing and bright, this simple dessert is easy to “improve” with a shot of apple brandy. Nothing beats this sorbet after a heavy fall feast, ...
Ghee Popped Popcorn
Ghee, or clarified butter, has a higher smoking point than regular butter. It also has a slightly nutty flavor, which means it brings more than a ...
Caraway Bacon Root Vegetables
Bacon adds a note of a late-fall campfire to these potatoes and celery root. As always, you’ll want to be aggressive about peeling the celery ...
Cheesy Roasted Broccoli
Think of this as a casual gratin—all the creamy, cheesy goodness with half the already minimal fuss. This is one of those dishes that has a lot of ...
Cabbage Posole
A hearty vegan version of a usually ultra-meaty dish. Cabbage, usually a garnish served on top of posole, becomes the star here. Both dried chiles ...
Roasted Delicata Squash
A little sweet and a little spicy and all easy as pie. Delicata squash has such tender skins that you can eat them, which makes this dish all the ...
Pomegranate Arugula Salad
Sweet pomegranate seeds and salty feta are excellent foils for one an-other. If you can find the more delicate, wispy wild arugula, it does make this ...
Braised Cranberry Beans
Designed to use fresh shelling beans, this recipe also works with soaked dried beans. Here, a classic recipe from Marcella Hazan gets topped with a ...
Wild Mushroom Barley Risotto
Barley does a shockingly convincing imitation of arborio rice. The key to getting that texture is using pearled barley, which is hulled and polished. ...
Brussels Sprout Salad
Shaved sprouts are delicious raw and make an elegant salad. The key to this salad is big on flavor and even bigger on texture with firm sprouts, ...
Sorghum Cookies
Warning: You’re going to need a lot of willpower to keep from gobbling up these cookies before dessert. Perfectly chewy with a crunchy crust from ...
Pear Cardamon Dutch Baby
A sophisticated take on a very homey dessert that is also a real treat for breakfast. Sweet pears get a warm, earthy edge from ground cardamon. If ...
Chickpea Dutch Baby
You'll never miss the gluten in this crisp, savory version of a puffy baked pancake. Chickpea flour adds an extra nutty flavor to the mix and makes ...
Chanterelle Velouté
Chanterelles bring a rich, woodsy flavor to this simple soup. This recipe is an excellent use of foraged chanterelle mushrooms and was originally ...
Roasted Okra
A bit crunchy and completely slime-free, this recipe converts many an okra-hater. To be clear: I absolutely love okra. I love it fried and crispy. I ...
Whole-Wheat Penne with Broccolini and Chèvre
This combination of pasta and Broccolini is tied together with a blend of tangy fresh goat cheese and fruity extra-virgin olive oil for a light but ...
Crispy Fried Chicken
There's more than one secret to making the ultimate crispy fried chicken. Fried chicken is having a moment and not just in the South. More ...
