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Risotto With Asparagus

Author: Moira Hodgson

Savory Bread Pudding With Kale and Mushrooms

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed...

Author: Martha Rose Shulman

Wild Mushroom and Potato Gratin

Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes...

Author: Martha Rose Shulman

Rice With Pine Nuts

Author: Pierre Franey

Whole Wheat Bread, Apple and Cranberry Dressing

Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole...

Author: Martha Rose Shulman

Broiled Stuffed Tomatoes

Author: Pierre Franey

Potato And Carrot Puree

This puree is excellent, especially if served immediately after it is prepared. Although we could have used a food mill, we pureed the vegetables in a food processor. If you puree potato only in this manner...

Author: Jacques Pepin

Brussels Sprouts With Chestnuts

Author: Moira Hodgson

Creamy Mascarpone Polenta

Author: Molly O'Neill

Roasted Potatoes With Figs and Thyme

A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with...

Author: Kim Severson

Crook's Corner Shrimp and Grits

"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook's...

Author: Craig Claiborne

Skillet Mushrooms and Chard With Barley or Brown Rice

Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to...

Author: Martha Rose Shulman

Wheatberry Salad With Dried Cranberries and Goat Cheese

A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has a nutty flavor and pops in your mouth when you...

Author: Tara Parker-Pope

Puritan Pudding

A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American...

Author: Ligaya Mishan

Hungarian Cabbage Strudel

Author: Elaine Louie

Pommes De Terre Fondantes

Author: Pierre Franey

Rutabaga Potato Mash With Bacon

For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we...

Author: Jessica B. Harris

Black and Arborio Risotto With Beets and Beet Greens

The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.

Author: Martha Rose Shulman

Creamy Potato Gratin

There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking...

Author: Florence Fabricant

Grilled Ratatouille

Author: Nancy Harmon Jenkins

Confetti Green Bean Salad

Author: Molly O'Neill

Spring Green Risotto

Author: Molly O'Neill

Wild Rice and Arborio Risotto With Corn and Red Pepper

Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture...

Author: Martha Rose Shulman

Corn Oysters

Author: Marian Burros

Rawia Bishara's Brussels Sprouts With Tahini Sauce

This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels...

Author: Julia Moskin

Corn Pudding With Roasted Garlic and Sage

This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich,...

Author: Martha Rose Shulman

Farofa

Author: Craig Claiborne And Pierre Franey

Risotto of Clams

Author: Pierre Franey

Roasted Parsnips With Fresh Thyme

Author: Florence Fabricant

Corn And Potato Purée

Author: Marian Burros

Rice and Mushroom Ring

Author: Marian Burros

Sweeney Potatoes

This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif.,...

Author: Sam Sifton

Kohlrabi Risotto

Kohlrabi, the nutritionist Jonny Bowden writes in his book "The 150 Healthiest Foods on Earth," "looks like a cross between an octopus and a space capsule." That's true, especially if the greens are still...

Author: Martha Rose Shulman