Mashed Maple Squash
Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of t ...
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Mashed Roots with Buttermilk and Chives
This chunky mash has a clean earthy taste enhanced by sweet garlic and tangy buttermilk. Even if you've seldom cooked with root vegetables like celery ...
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Mashed Sweet Potatoes with Coconut Milk
This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk - an occasional indulgence because of the saturated fat - con ...
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Minted Peas and Rice with Feta
The flavors of fresh mint and feta enliven this dish. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.
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Mixed Greens with Berries and Honey-Glazed Hazelnuts
For a sophisticated starter, try this colorful salad, which marries fresh berries, caramelized nuts and tangy feta cheese. Pureed berries form the bas ...
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Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance th ...
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Oven Fries for Two
You'll find yourself making these fries often; simple yet as satisfying as their fried cousins.
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Oven-Crisped Potato Latkes
Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.
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Pear and Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for ...
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Pear Risotto with Prosciutto and Fried Sage Leaves
Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan c ...
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Pesto Latkes
This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kit ...
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Quick Herbed Couscous and Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's ...
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Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best ea ...
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Red Potato Colcannon
There are countless variations on this classic Irish potato-and-cabbage combination -- ours is made with steamed red potatoes, sautéed cabbage and jus ...
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Roasted Asparagus with Pine Nuts
Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar a ...
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Roasted Baby Bok Choy
A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.
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Roasted Corn with Basil-Shallot Vinaigrette
A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
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Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
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Roasted Snap Peas with Shallots
Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitut ...
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Roasted Sweet Potatoes with Balsamic Drizzle
A dark, tart syrup of reduced balsamic vinegar (an inexpensive brand is fine) is a sexy accent for oven-roasted sweet potato wedges. When making the d ...
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