Makes 6 servings
Fennel Salad With Blood Orange Vinaigrette
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]
Flour Tortillas
Makes 1 dozen Ingredients 2 cups all purpose flour 1/3 cup cold unsalted butter, cubed 1 tablespoon kosher salt 1 cup hot water, or more as needed Directions In a food processor or blender, combine the flour and butter until the flour has a texture of a coarse meal. Transfer […]
Focaccia
Makes 1 loaf Focaccia is a classic Italian bread that is versatile and makes a great side to a meal or a base for a great sandwich. Jazz it up any way you want by adding cheese, herbs or both!
German Potato Salad
Makes 4 to 6 servings German potato salad is a bit tangier than traditional mayo-based versions. Though it’s typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version. Ingredients 1 1/2 lb […]
Glazed Beets
Sometimes simple is best, and these classic glazed beets are a sweet, slightly tangy side dish suited for any dinner. Leftover beets can be tossed in a simple green salad or chopped and added to a warm grain bowl. Ingredients 3 tablespoons red wine vinegar, divided use 1 lb 4 […]
Green Beans With Frizzled Prosciutto & Gruyère
Makes 6 servings Ingredients 3 tablespoons lemon juice, or to taste 1 tablespoon white wine vinegar 2 tablespoons minced shallots 1/2 teaspoon Kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 7 tablespoons extra-virgin olive oil, divided use 1 lb green beans, ends […]
Green Beans with Frizzled Prosciutto and Gruyère
Makes 8 servings
Green Lentils with Chard and Lemon
Makes 6 to 8 servings Ingredients 1 lb dried green lentils (lentilles du Puy) 3 tablespoons finely chopped garlic 1/2 cup extra-virgin olive oil 3/4 cup chopped cilantro Kosher salt, to taste 10 large Swiss chard leaves, stemmed and cut into chiffonade (see Chef’s Note) 2 tablespoons freshly squeezed lemon […]
Hearts of Artichoke Salad
Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes. Ingredients 4 fresh or frozen artichoke hearts 1 lemon, halved 2 tablespoons olive oil 2 1/2 teaspoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon white pepper […]
Hoisin-Roasted Root Vegetables
Makes 4 to 6 servings
Insalata di Riso (Rice Salad)
Serves 8 to 10 Make this with whole grains such as brown rice, spelt, or barley if you prefer. Increase the cooking time for these grains and cook them long enough to be tender to the bite. Ingredients Kosher salt, as needed 1 lb (2 2/3 cups) Carnaroli or Arborio […]