Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's...
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the...
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From...
Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion...
Pheasant is delicious roasted, so long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants. As easy to roast as turkey or chicken,...
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an...
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).