This is a combination of my mother's eggplant Parmigiana and a French tian.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.
If you can boil water, you can make great rice.
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
This is a classic dump-and-cook crock pot recipe.
No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside.
“Milking is an essential part of what I do because it's the time I get to check in with the cows, see how they're feeling, see what they're up to and give them a scratch.” Diane St. Clair
“Milking is an essential part of what I do because it's the time I get to check in with the cows, see how they're feeling, see what they're up to and give them a scratch.”