Astray Recipes (1)
Boing Boing (1)
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
This delicate bean dish is a sophisticated take on a holiday classic.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
This simple salad is made with green beans, radishes, and a chile-infused honey.
A great recipe using leftover ham and biscuits from the holidays.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, is a large hard-skinned squash available in the U.S. at Hispanic markets.
This tart combines delicately flavored treviso with pungent gorgonzola.