Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.
We first had this in Sydney in a funny little tapas bar we used to go to called Capitan Torres. When we were in Spain we discovered that it was a staple of most traditional tapas bars. We liked the fact that you could use a plain cultivated mushroom and turn it into something with so much flavor.
The recipe for Farro with Vinegar-Glazed Sweet Potato and Apples from the editors of Food & Wine’s book Potluck, brings together the flavors of autumn. Every element of this salad can be made ahead of time and pulled out when ready to eat. Farro or wheat berries are cooked with fennel, onion and garlic in stock until al dente. While the farro simmers, roast sweet potatoes and apples in the oven until tender and then toss them with a bit of sherry vinegar. When you’re ready to eat, mix the farro with dried cherries, cashews, a bit of parsley, and the roasted squash and apples. Serve with a shaving of pecorino cheese and commence!
Twenty years ago, no one in the States thought of throwing watermelon into anything other than a fruit salad. But in the past two decades, Americans have come to accept it underneath salty cheeses, amplified by spicy chilies, or grilled alongside shrimp. I’m going a step further to recommend you throw some anchovy into the mix. This snack is healthy, addictive, and startlingly refreshing. Spoon it into the endive spears for a more formal presentation, or serve the spears piled high next to a bowl of the relish to evoke chips and dip.
We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.
Gujarati Corn on the Cob Curry | Gujarati makai subji
When the farmers’ market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
I’d been cooking with and eating new potatoes for years before I finally learned that, in fact, I had not. Those cute little red potatoes I’d always called “new red potatoes”? Turns out they are not necessarily new at all.