Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil....
Author: Yotam Ottolenghi
Fire up the grill and let the aromas of vegetables and chile-marinated mushrooms charred over an open flame permeate the neighborhood. This simple recipe is fun to assemble, and a crowd pleaser, making...
Author: Jocelyn Ramirez
Sabudana khichdi, which loosely translates to "tapioca mixture," is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin...
Author: Samin Nosrat
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato...
Author: Martha Rose Shulman
It's fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with "all the fixings." For simplicity's sake, arrange little bowls of the usual suspects - crème fraîche...
Author: David Tanis
In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that's soft, gooey and eminently comforting. This version, made with sweet potatoes,...
Author: Melissa Clark