Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.