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Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
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.
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious.
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This Indian-inspired recipe brings out carrots' sweetness.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.