Vegetable Pot Pie
It’s fit for a Thanksgiving potluck, adaptable to a variety of vegetables, right as a main course for guests who prefer plant-based foods and also suitable as a side for meat-eaters. It’s a heavenly savory pie.
To Spice, with Love (Part Two)
All-pro masalas and a novella-like cookery book are all you need to bring the magic of Barkha Cardoz’s flavors to your home kitchen.
Brussels Parm
An easy-all-around supper gets an update that turns it into a suitable and more universally likable side dish for the Big Bird on the horizon.
Jimmy Nardello Peppers
What do you do if you’re lucky enough to score a bunch of these Italian heirlooms late in the season? Very, very little. At first. Then, let your imagination play on.
Kimchi as Plus-One
A jar of kimchi in your fridge can be your BFF when you’re looking for a one-two punch to get dinner done in a jiff.
Getting Better with Butternut
The sergeant major of the winter squash brigade gets a little help from some friends in a warm salad fit for the season – and the holidays to come. Kiera Mitru guides from market to making the most of a stalwart.
Pate, Toujours
When a top-flight livestock farm gives you chicken livers, make a pate for the ages. Like this one. You’ll never pass them by again.
Beans with Custard
Top of the new season to you! And, speaking of tops, how about a creamy-cheesy blanket for your pot o’ beans?
Apples Another Way
It’s prime time for a favorite fruit – and high time to take a road perhaps less traveled in its use.
Everyday Figs
Don’t turn down an offer of this seasonal fruit, but do expand the scope of how you can make best use of them.
New Noodles
Sitting in an unmarked baggie at the checkout counter of a local Asian market were bunched-up noodles, not a shred of commentary, description or clue to their provenance to be found. Irresistible, wouldn’t you say?
Tilefish’s Sunny Disposition
Is there anything better, fresher and more prized than fish direct from a fisherman or fisherwoman? Maybe fish direct from a seasoned pro. Speaking of seasoning, this resolutely pure so-called “clown of the sea” sure takes to lemon once in kitchen captivity.