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…
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it…
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More…
Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a…
The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish,…