Author: Molly Stevens
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
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...
Author: Del Zimmerman
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
An easy Carrot Purée recipe.
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...
Author: Art Smith
Author: Lillian Chou
Author: Lynne Rossetto Kasper
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Gina Marie Miraglia Eriquez
Author: Edna Lewis
Author: Adam Perry Lang
Author: Janet Fletcher
Author: Andrea Albin
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Suzanne Goin
Author: Susan Herrmann Loomis
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Ellie Krieger
Author: Paul Grimes
Author: Adam Perry Lang
Author: Molly Stevens
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and...
Author: Anna Stockwell
This Southern Italian Potato Recipe, with crushed tomatoes and sliced onions, is an easy Mediterranean side dish. Serve this baked potato dish with meat,...
Author: Maria Vannelli RD
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...
Author: Anna Stockwell