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Spiced Butter Glazed Carrots

Author: Dorie Greenspan

Crushed Potatoes with Oyster Bar Butter

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Author: Nick Nutting

Mushroom Stock

Author: Annie Somerville

Corn Bread Panzanella

Author: Frank Stitt

Eggplant Bruschette

Author: Elena Faita-Venditelli

Spiced Lamb and Dill Yogurt Pasta

This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...

Author: Sohla El-Waylly

Braised Carrots with Crisp Sage

Author: Lynne Rossetto Kasper

Fresh Herb, Potato and Leek Soup

Author: Debbie Fleming

Coriander and Cumin Flatbread

Author: Suzanne Goin

Roasted Onions and Potatoes

Author: Carol Rock