If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.
I love this method of cooking zucchini. It is the one I return to time and again.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.