Smitten Kitchen (2)
101 Cookbooks (1)
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.
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
This satisfying rice dish is great served alongside roast pork or pasteles.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
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.
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.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.