Author: Joyce Goldstein
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that...
Author: Bon Appétit Test Kitchen
The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry - it won't overflow. Also, switching sides, these...
Author: Emeril Lagasse
Author: Bon Appétit Test Kitchen
Author: Jim Lahey
Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping...
Author: Raquel Pelzel
Author: Pat Neely
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast...
Author: Sarah Copeland
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main...
Author: Andy Baraghani
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Author: Nagi | RecipeTin Eats
Author: Stuart Faber
Author: Julie Sahni
Author: Gina Marie Miraglia Eriquez
Author: Ed Kenny
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Bon Appétit Test Kitchen
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control...
Author: Melissa Hamilton
Author: Gertrude Burnom
Author: Laura B. Russell