The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive...
Author: Gabrielle Hamilton
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,...
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...
Author: Jocelyn Ramirez
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This...
Author: Tamar Adler
Sabudana khichdi, which loosely translates to "tapioca mixture," is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts,...
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...
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...
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...
Author: Melissa Clark