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.
Combine all the ingredients in a large bowl. Toss to combine and serve.
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.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.