A riff on the classic Northern Italian dish of greens and white beans, this hearty side dish is great with chicken or fish, or over pasta. It can also be…
Sweet, smoky, charred late-season tomatoes complement the peppery mustard greens on this flatbread. Any extra vinaigrette is great on salad, green beans, or fish, and will keep in the refrigerator…
Pears and shallots add sweetness, and cayenne and cloves bring gentle heat for a dish that will warm you right up. Briefly braising the greens helps tenderize them without robbing…
Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.
Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool…
The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the…
The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good…
This boldly flavored twist on French onion soup lets the onion come through loud and strong. Gorgonzola works well for the croutons because it’s not overpowering and melts nicely, but…
This pizza-like tart, reminiscent of a French pissaladière, has become an Easter weekend tradition at our farm. I like to have it ready for visiting family when they come in…
Onions are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Person
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
