Wild Mushrooms Roasted in Parchment
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Lentil soup is easy to improvise on a chilly night. Even better, it’s hearty enough to serve as a main dish.
A handful of well-chosen ingredients yields a winter salad that’s light and bright yet earthy.
A handful of flavor-packed ingredients yields a simple yet stellar winter side dish that’s perfect with roast beef, pork or fish.
Improvise a seasonal pesto as an easy and delicious way to use up those extra herbs you have on hand.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Our version of hoppin’ John features brown rice for an even healthier start to your new year.
Our technique calls for slicing these hearty greens very thinly so they cook quickly for an any-night side dish.
Hearty duck confit and earthy French lentils elevate this fresh, simple frisee salad to a satisfying entree.
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