Vegetarian

Vegetarian

Fondues are a bit like Bloody Marys in that everyone has their own way of making one.

This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.

Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.

We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.

True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.

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