As fun to make as they are to say, these versatile, highly customizable finger-shape potato dumplings from southern Germany and Austria will be your new favorite side for Sunday supper.
In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the…
荞麦胃肠道ves these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage,…
A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations…
Mushrooms add “meatiness” and satisfying umami flavor. The sautéed miner’s lettuce is mild and earthy and plays well off the wild mushrooms. The ramp and parsley pesto adds a bright…
Complemented by the brightness of lemon and a salty hit of ricotta salata, thin strips of squash quickly soak up the flavors of rosemary, sage, and thyme. Once you’ve prepped…
This combination of corn, beans, and squash is inspired by the "three sisters:" key crops of indigenous Americans that were grown together. It uses peak summer zucchini instead of winter…
This savory, colorful vegetarian main dish makes the most of leftover quinoa.
This deeply flavored shortcut sauté is as flavorful as a weekend-project long braise. Served over quick-cooking soft polenta, it’s classic comfort food.
The crisp flour-tortilla base is what sets these hearty open-face quesadillas apart. With lots of melted cheese, vegetables, and meat, they are best eaten with a fork and knife. Serve…
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