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Saveur (5)
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Christmas (4)
Thanksgiving (4)
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Bake (1)
Braise (1)
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03/04/2013
Soy-Braised Kabocha Squash
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
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02/13/2013
Lemony Fried Cauliflower
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
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11/09/2012
Sweet Potato Oven Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
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11/09/2012
Creamed Brussels Sprouts
Bring out Brussels sprouts' cruciferous softness with this simple, savory preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.
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11/09/2012
Maple Butter Mashed Sweet Potatoes
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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