This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.
Author: Katherine Sacks
Author: Hugh Acheson
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...
Author: Molly Baz
Author: Edna Lewis
Author: Tom Seawell
Author: Rick Bayless
Author: Molly Stevens
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming...
Author: Art Smith
Author: Reyna Simnegar
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Author: Sheila Lukins
Author: Massimo Ormani
Author: Ruth A. Matson
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Author: Bon Appétit Test Kitchen
Author: Donald Link
Author: Huma Siddiqui
Author: Maria Helm Sinskey
Author: Myron Mixon
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Michael Symon
Author: Molly Stevens