Vegetarian

Vegetarian

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.

Bitterness in a salad is fundamental.

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