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09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
04/16/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
10/29/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
11/07/2008
Sauteed Brussels Sprouts with Pecans
These buttery, nutty vegetables are the perfect autumn side dish.
Issue #62
11/19/2007
Chestnut Stuffing
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Issue #46
10/29/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
01/23/2007
Pickled Eggplant
No vinegar is needed to “pickle” this versatile vegetable—just a little spice and a good olive oil.
Issue #2
05/10/2010
Ramp Pesto and Penne
Kevin, of the blog Closet Cooking, created this recipe for ramp pesto by replacing half of the basil in a traditional pesto recipe with ramps. He served his pesto on pasta, but we also like the idea of slathering it on some crunchy French bread with a bit of goat cheese for a last-minute appetizer. Continue...
Does Not Apply
Source: Closet Cooking
12/17/2009
Mushroom and Thyme Farro Salad
Farro, a whole grain that's prevalent in Italy, is a nutritious alternative to pasta and lends itself well to bold ingredients and robust flavors, as in this salad with caramelized mushrooms, thyme, and crumbled feta cheese. Continue...
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Source: Closet Cooking
12/15/2009
Hubbard Squash Flan
This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce.
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Source: Astray Recipes
12/15/2009
Red Kuri Squash, Fettucine, and Sage Cream Sauce
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
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Source: Daily Candy
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
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Source: shem tov v' ta'am tov
10/13/2009
Brussels Sprouts with Bacon and Walnuts
The complementary flavors of smoky bacon and slightly sweet walnuts will make a Brussels sprouts fan out of anyone. A generous splash of sherry and a drizzle of balsamic vinegar round the dish out. Continue...
Does Not Apply
Source: Doezn't Taste Like Chicken
08/24/2009
Sauteed Zucchini with Toasted Almonds and Pecorino
The key to the justifiably famous quick zucchini sauté at New York City’s Red Cat restaurant is to barely cook the zucchini. Continue...
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Source: Kitchenography
08/11/2009
Garlic Scape Pesto
We love the simplicity of Dorie Greenspan’s pesto, allowing the unique kick of garlic scapes to shine. Continue...
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Source: In the Kitchen and On the Road with Dorie
01/11/2008
Pecan Cranberry Stuffing
The nutty flavor of wild rice makes a hearty stuffing for a Thanksgiving turkey or a stand-alone side dish.
Does Not Apply
Source: Gothamist