Vegetarian

Vegetarian

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.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Bitterness in a salad is fundamental.

I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.

Pages

  • Nordic cuisine: Leave the herring, take the taco quiche

    With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Top Recipes

Reviving an 8,000-year-old winemaking tradition in Georgia

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.