Turning mashed potatoes into a casserole means you can make them ahead (a full day ahead!) and bring them to a potluck in their own serving dish.
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
The briny bite of the green peppercorns is essential to this sauce and pairs wonderfully with the rich flavors and textures of the dish. If you don’t have them on…
This simple alternative to plain buttered noodles brings so much more flavor. Serve with roast chicken or seared salmon.
Briny capers add zip to rustic, buttery mashed potatoes. Serve them with Pork Tenderloin Provençal, or with grilled steak or chicken.
Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the…
Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work…
This has all the comfort-food joy of traditional mashed potatoes, but with a more sophisticated feel.
Pistachio may sound like an unusual pizza topping, but trust us—its toasty flavor goes incredibly well with cheese. This recipe makes more pesto than you need for two pizzas, but…
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.
Double Check
Are you sure you want to delete your notes for this recipe?
