While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when...
Author: Lidey Heuck
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in...
Author: Melissa Clark
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of...
Author: Martha Rose Shulman
Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid...
Author: Nik Sharma
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here - ringan is the Gujarati term for eggplant - are stuffed with a chunky...
Author: The New York Times
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a...
Author: Melissa Clark
In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex,...
Author: Martha Rose Shulman
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has...
Author: Martha Rose Shulman
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed endive and Batavia endive. (In France it is...
Author: Martha Rose Shulman