Makes 4 to 6 servings
Apple Sage Dressing
Use this recipe as a stuffing for your turkey or a dressing you can bake separately. Additions like browned sausage, smoked ham, or pecans are natural variations for a hearty option.
Arugula and Spinach Salad with Raspberry Dressing
Makes 6 servings salad // berries // side dish // allergy friendly // allergy-friendly // plant forward // plant-forward // nut-free // dairy-free // nut allergy // dairy allergy // celiac // diabetes
Asian-Inspired Quick Pickles
4 to 6 servings With a little soy sauce and savory spices, these pickles have a deeper flavor that other quick pickles. We’ve used a colorful blend of cauliflower, radishes, carrots, and cucumbers, but you can use nearly any veggie you can imagine with this brine. Remember, when you finish […]
Asparagus with Chanterelles
Makes 5 servings This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while […]
Asparagus with Toasted Anchovies, Garlic, and Lemon
Makes 10 servings
Baba Ganoush
Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads.
Balsamic Vinegar of Modena P.G.I. Leafy Mille-Feuille Potatoes
Makes 4 to 6 servings
Balsamic Vinegar of Modena PGI Cheese Fondue
Makes 4–6 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Beans and Greens Sauté
Makes 6 servings Prepare this savory sauté in a cast-iron skillet right on a grill alongside other items, or make it ahead of time on the stovetop to serve with bread or other proteins. If you can’t find beet greens, substitute spinach, kale, escarole, collard greens, or turnip greens.
Boston Baked Beans
Makes 8 servings Chef’s Note: Cook these beans, uncovered, in a smoker to give them a slightly smoky flavor. You can also place the beans under ribs or a pork butt during smoking to allow the beans to gain some barbecue flavor from the drippings.
Braised Belgian Endive With Caramelized Vegetables
Makes 4 to 6 servings