Great Twice Baked Potatoes
These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!
Farro with Wild Mushrooms
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.Sponsored By [object Object]
Potato and Parsnip Gratin
Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.Sponsored By [object Object]
Baked Fennel with Parmesan
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Rebecca's Wild Rice Pilaf
A wonderful combination of rice, onions and mushrooms. Great served with chicken!
How to Make Perfect Polenta
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.Sponsored By [object Object]
Uli's Apple Red Cabbage
My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
Roasted Brussels Sprouts
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!Sponsored By [object Object]
Baked Butternut Squash
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.Sponsored By [object Object]
Best Green Bean Casserole
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.