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Bavarian Sausage Hot Pot

Author: Jean Anderson

Dutchess County Broccoli and Cheese Casserole

Author: Brother Victor-Antoine d'Avila-Latourrette

Poblano Cream Soup

Author: Shelley Wiseman

Tomatoey Spiced Chickpeas

Author: Paul Grimes

Pasta alla Gricia

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Author: Leonardo Vignoli

Garlicky Spinach

Author: Kay Chun

Red Rice Salad with Pecans, Fennel, and Herbs

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Author: Claire Saffitz

Cheese Puffs Gougères

Author: Beth Hillson

Fennel and Parsley Salad

Author: Donna Hay

Tropical Fruit Salsa

Author: James Peterson

Pecan Rice

Author: Allison Vines-Rushing

Butternut Squash and Apple Soup

Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.

Author: Alexis Touchet

Cauliflower Purée

Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well - and considering all the other carb sources on your...

Author: Ted Allen

Toasted Orzo with Saffron and Fennel

Author: Melissa Roberts

Roasted Fingerling Potato Salad

Author: Jeanne Kelley

Spicy Carrot Miso Dressing

This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light,...

Author: Amy Chaplin