Balsamic Glazed Green Beans with Cranberries and Almonds
These delicious Balsamic Glazed Green Beans make the perfect side dish for any meal, whether it’s a holiday or a busy weeknight dinner. Since they take no time to make, I always make them when I entertain. They can be ready in 15 minutes! I love the sliced almonds and dried cranberries in here too. […]
Sautéed Corn with Miso, Butter and Scallions
For this umami-filled, savory-sweet side dish, plump, tender kernels cut from ears of fresh sweet corn are the first choice, but out of season an equal amount of frozen corn kernels that have been thawed and patted dry will work; they’ll just take a few minutes longer to brown. The optional furikake garnish adds even […]
Sautéed Spinach with Pine Nuts and Feta
This is a great fresh and healthy dish. The toasty pine nuts add a nice crunch and rounds out the texture of the cooked spinach and the lemon really brightens the flavor. It’s a quick and easy side dish to almost anything.
Prosciutto Wrapped Asparagus Bundles
You’re going to love these Prosciutto Wrapped Asparagus Bundles drizzled with Balsamic Vinegar. It’s a lot simpler to make than it sounds.If you aren’t familiar with prosciutto, it’s an Italian ham that can be baked until crispy (like it is in this recipe) or eaten as is (with a super buttery texture) on a cheese […]
Braised Fennel with Garlic Butterbeans
This dish really highlights the amazing flavor of fennel as it transforms from fresh and crispy to sweet, meaty and caramelly when slow cooked.It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element to the dish.Serve with fish, chicken, roast […]
Greek Baked Vegetables (Briam)
The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic, and herbs—that are the main attraction. Because potatoes take […]
Japanese Steakhouse Steak and Vegetables
We wanted to deliver all the savory-sweet appeal of a hibachi steakhouse dinner at home. To mimic the powerful heat of the flattop, we chose to cook in a large cast-iron skillet; we avoided overcrowding by cooking the steak and vegetables separately. To give the vegetables a super-flavorful start, we added them to the […]
Oaxacan-Style Vegetables in Chili-Garlic Sauce
Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic). Garnet-toned guajillo chilies are mild and fruity; we toast them in a little […]
Hot Oil-Flashed Chard with Ginger, Scallions, and Chili
A classic Cantonese technique gives us a superior way to jazz up bitter greens. We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions and […]
Stir-Fried Asparagus with Shiitake Mushrooms
To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with water. This diluted sauce created a small […]