Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
I take sweet Northern-style cornbread and make it even sweeter with honey—it's the perfect counterpoint to the tart fresh cranberries and bright orange zest in this recipe.
This Southwestern-style recipe calls for roasted poblano and red bell peppers, corn, and a little cayenne, for a sweet and fruity bread with a slight touch of heat.
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
Glazed in a buttery sweet-tart sauce, these roasted shallots are an easy, elegant holiday side dish.
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.
Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with buttery, herb-flecked crusts.
Have you ever wondered why sweet potatoes are so darn insecure? It's time to say good bye to the days of sweet potatoes having to hide behind a mask of sugar and bolted-on marshmallows. What we have here is a technique for making mashed sweet potatoes that are so sweet, rich, and packed with sweet potato flavor, they need only the simplest of embellishments to shine.
Leftover lasagna is never as good as when it's fresh out of the oven. So what's the best way to reheat it? Slice it into slabs and fry them on their side for extra-crispy edges and gooey, cheesy centers.
I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheese (for a mix of more nutty flavor and creamy stretchiness), plenty of garlic, and a little heat.
I've only ever had one criterion for my vegan recipes: They must be good enough that even an avowed meat-head would gladly down them. I wanted a stuffing with deep, complex, savory flavors that bakes up with a moist texture almost like a savory bread pudding. I wanted stuffing so good that it'll be the first side dish to disappear from the table. A stuffing so good that my meat-eating family would attack and devour it with reckless abandon.
Pickled in a solution of water, white wine vinegar, sugar, a bay leaf and a couple of allspice berries, these cucumbers from Marcus Samuelsson's new cookbook, Marcus Off Duty, are super basic and spot on. The paper thin slices of cucumbers, salted and rinsed, stay miraculously crisp, and are perfect for sandwiches, salads, or as a stand-alone side.
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Pumpkin, apples, and sage come together in this fall-inspired pizza.