Pimentón Patatas
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This is an homage to my love of smoked pimentón and the ways in which Spaniards do right by potatoes!
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Featured Recipes
Kale, Fava, Sultana and Walnut Salad
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I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Read MoreSugar Snap Peas with Bacon, Feta and Mint
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Sugar snap peas make me happy. I love their bright hue and crisp crunch! The saltiness of bacon and feta in concert with the sweetness of maple and mint buttress the peas in every way. This is a wonderful summer salad- hearty, flavorful, all elements shine.
Read MoreCauliflower, Curried and Roasted
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I found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Read MoreCreamed Kale with Garlicky Breadcrumbs
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Creamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
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Sweet Potatoes with Hazelnut Gremolata
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This is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
Read MoreCornbread Muffins With a Kick
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I adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins.
Read MoreTuscan Onion Confit
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This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
Read MoreAvocado Mash with Curry and Mustard Seeds
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This is a fabulous, unique dish from Heidi Swanson.
Read MoreBeets in Orange Cream
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I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreBraised Fennel with Meyer Lemon and Parmesan
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A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreCabbage, Spiced and Braised
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This spiced cabbage makes a wonderful side dish or base for roasted salmon. It's also nice layered atop a rye cracker and hummus.
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Grilled Radicchio with Bruleed Grapefruit
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Bitter meets sour-sweet and then they meet sugar and heat. Mysterious, unique, damn good.
Read MoreRice or Cornbread Dressing, Louisiana-style
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Growing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreRoasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
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This dish is fantastic, a really good and new way to use broccoli! From food52 chef, arielleclementine.
Read MoreRosemary and Brown Sugar Roasted Parsnips
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A delicious sweet and savory side dish or snack.
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreFul Medames
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This is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
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