This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention…
Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…
Here is a recipe for the easiest candy to make: brittle. The only thing even remotely tricky about it is…
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little…
Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner,…
If you’re the kind of person who likes some crispy with your creamy, this is the dish for you. Forget…
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or…
The chef André Soltner served this classic warm onion tart almost every day for 34 years at Lutèce, his world-famous…
Vegetarian lentil loaf has a long history of masquerading as meatloaf. With its brownish-grey color and a red ketchup glaze,…
There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta.…
This roasted butternut squash is every bit as caramelized as you’d want it to be, without the prep work that’s…
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1943, with just three ingredients. As…