Root Vegetables, Unbundled
(adapted from the “Vegetable Bundles” recipe in The New Basics Cookbook) Blanching the vegetables...
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Sides, Breads
Cranberry Bread Pudding w/ Cranberry Compote
Custard 6 eggs .75 C Sugar .25 tsp cinnamon .25 tsp salt .5 vanilla bean, scraped 2 C heavy...
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Cedar Cafe Zucchini Fritters
Thanks to Stellios Karastamatis for sharing an offering from the Cedar Cafe menu–tasty vegetable...
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Spring Vegetable Galette with Homemade Cheese
By Jillian Rivers. Celebrate the season with this playful galette, incorporating bright lemon and...
Read More‘Cheesy’ Pasta and Vegetables
1 cup roasted unsalted cashews 6 slices thick cut bacon 2 cups grape or cherry tomatoes, halved, or another seasonal vegetable 4 tablespoons extra virgin olive oil, divided Sea salt and freshly ground pepper to taste ¾ cup of...
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Dr. Eithne Mccann’s Famous Household Bread
Dr. Eithne Mccann’s Famous Household Bread: The Orginal Version (As Described By Dervilla Mccann)...
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Keep ‘em Home with Toast
By Paula Marcoux. What’s the big deal about toast, you’re wondering? How hard can it be, right?...
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Roasted Delicata Squash with Pomegranate Molasses, Pumpkin Seeds and Goat Cheese
Don’t steer clear of this recipe just because your grocery store doesn’t stock pomegranate...
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Roasted Chestnuts
This snack is best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts...
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Burrows Family Turkey Stuffing
“The stuffing is really the centerpiece of our Thanksgiving dinner; the turkey is kind of a...
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Gruyere AOP Gougeres (Cheese Puffs)
This recipe calls for some energetic hand-beating. If your spoon arm isn’t up for a workout, you...
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Fresh-Milled Whole Wheat Bread Recipe
by Paula Marcoux. If you are not accustomed to baking with yeast, let alone with a natural...
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Lighten Up With Hadley Grass
Looking back. Journey with us as we celebrate our 10th year of publishing and revisit some of our...
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French-Fried Parsnips
1 pound parsnips 3/4 cup all-purpose or gluten-free flour (experiment with adding other seasonings...
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Creamy Beet risotto
1 small onion, finely chopped several sprigs of fresh thyme, leaves stripped from stem and chopped...
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Daikon, Watermelon Radish & Beet Salad with Nut Mustard Vinaigrette
Roots can be deceptive. From the outside, with their nondescript skins, they may appear...
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Roasted Kale and Brussels Sprouts with Dates and Pecans
Blanching or roasting kale for a few minutes softens the leaves, making them a pleasure to eat....
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White Chili with Chicken and Winter Squash
A tasty way to eat any favorite winter squash. Just scrub, halve, and scrape the seeds out of...
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Sformato di Patate con Fondura di Parmigiano Reggiano
Photos Credit: Adam Centamore ¾ pound boiling potatoes (3 medium) 2 tablespoons extra-virgin olive...
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Wild Mushroom Bread Pudding
3 pounds assorted wild mushrooms, cleaned, trimmed, and cut bite-size ¼ cup extra-virgin olive oil...
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