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.
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.
SAVEUR's Leslie Pariseau takes us to the Norwegian archipelago of Lofoten where dried cod is essential food.
“I asked him what the meaning of life was.” Todd Selby
“I asked him what the meaning of life was.”