Sides

Sides

Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.

This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.

You can prepare the fritters ahead and then fry them when you're ready to eat.

With some honey, our gremolata will go to new heights.

Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.

The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.

Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.

Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.

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Amplify the flavor of freshwater fish by sautéing it with tangerine peel or jalapenos

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”