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  • 1

    Carrots with honey, lemon zest and thyme Total time: 35 minutes Servings: 4 Note: Adapted from “A Year in My Kitchen” by Skye Gyngell Our recipes, your kitchen: If you try this or any other recipe from the L.A.

    June 9, 2011

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    Aunt Mary’s yalanchi (stuffed grape leaves) Total time: 2 hours, plus cooling time Servings: About 5 dozen yalanchi Our recipes, your kitchen: If you try this or any other recipe from the L.A.

    June 16, 2011

  • 3

    Aunt Mary’s pilaf with topping Total time: 35 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

    June 16, 2011

  • 4

    Grilled Russian kale with yogurt dressing and toasted hazelnuts Total time: 25 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina.

    May 12, 2011

  • 5

    Total time: 40 minutes (plus 1 month if making homemade preserved lemons) Servings: 4 Note: Adapted from Travis Lett of Gjelina.

    May 12, 2011

  • 6

    NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

    April 28, 2011

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    NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

    April 28, 2011

  • 8

    Fresh asparagus with hazelnuts and seasoned currants Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

    April 14, 2011

  • 9

    Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 Our recipes, your kitchen: If you try any of the L.A.

    Feb. 24, 2011

  • 10

    Italian sausage and kale gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try any of the L.A.

    Feb. 24, 2011

  • 11

    Ragout of spring vegetables Total time: 45 minutes Servings: 6 Our recipes, your kitchen: If you try any of the L.A.

    March 10, 2011

  • 12

    Spring vegetables baked in parchment Total time: 1 hour, 25 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A.

    March 10, 2011

  • 13

    Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food.

    March 3, 2011

  • 14

    Double-mashed potatoes (patatas revolconas) Total time: 35 minutes Servings: 6 Note: Adapted from “My Kitchen in Spain” by Janet Mendel.

    Oct. 7, 2010

  • 15

    “A well-made potato salad is one of the most delicious side dishes you can have,” says Food editor Russ Parsons.

    Dec. 30, 2010

  • 16

    Pretzel dumplings from “Top Chef’s” Stefan Richter.

    Dec. 30, 2010

  • 17

    Lentils with pancetta Total time: About 1 hour Servings: 4 Note: From “Ethan Stowell’s New Italian Kitchen” Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 2 stalks celery, cut in half 1 onion, halved horizontally 2 cloves garlic 1/2 cup lentils 2 tablespoons unsalted butter 6 ounces pancetta, diced (about 1 cup) 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced shallot 3 cloves garlic, sliced 3 tablespoons finely chopped fresh parsley 2 tablespoons extra virgin olive oil Kosher salt, to taste 1.

    Dec. 9, 2010

  • 18

    Everyday moong dal Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “At Home With Madhur Jaffrey.”

    Dec. 9, 2010

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    Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from “Gluten-Free Girl and the Chef.”

    Nov. 11, 2010

  • 21

    Pretzel knödel (pretzel dumplings) Total time: 1 hour, 10 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.

    Oct. 28, 2010

  • 22

    Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.

    Sept. 30, 2010

  • 23

    Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1.

    Sept. 30, 2010

  • 24

    Thelma Moore’s sweet potato soufflé Total time: 45 minutes Servings: 8 to 10 Note: Shared by Thelma’s daughter, Valerie.

    Nov. 23, 2010

  • 25

    Thelma Collins’ corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma’s son, Marc.

    Nov. 18, 2010

  • 26

    Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.

    Nov. 18, 2010

  • 27

    Queen and Diva’s mac ‘n’ cheese Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Sebrena Smith and Sean Swayze.

    Nov. 18, 2010

  • 28

    Andrea’s broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook.

    Nov. 18, 2010

  • 29

    Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.

    Nov. 18, 2010

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    Dear SOS: One of my favorite dishes at M Café de Chaya is the curried cauliflower salad.

    Sept. 16, 2010

  • 37

    Recipe: Watermelon with mint and lime

    July 15, 2010

  • 38

    Psomi & Alati’s yellow split pea puree with deep-fried capers Total time: 1 hour, 20 minutes Servings: 8 to 10 meze portions Caramelized onions 4 1/2 tablespoons olive oil 4 large red onions, peeled and sliced Scant 1 teaspoon sugar 1/4 cup balsamic vinegar Salt 1.

    July 15, 2010

  • 39

    Nagia’s orzo and smoked eel Total time: 30 minutes Servings: 2 Note: Smoked eel is available at select markets as well as online.

    July 15, 2010

  • 40

    The recipe is adapted from Lawry’s the Prime Rib in Beverly Hills.

    June 10, 2010

  • 41

    Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.

    July 1, 2010

  • 42

    Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1.

    July 1, 2010

  • 43

    Kabocha squash kimpura Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat.

    July 8, 2010

  • 44

    Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce.

    July 8, 2010

  • 45

    Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a “chip-like” shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1.

    July 8, 2010

  • 46

    Quinoa-stuffed bell peppers Total time: 2 1/2 to 3 hours Servings: 8 8 bell peppers (yellow, red, orange and green) 1 cup quinoa 3 3/4 cups water, divided 1/4 cup finely chopped fresh mint 1/4 cup finely chopped cilantro 1/4 cup finely chopped fresh basil 4 green onions, chopped 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/4 cup dried cranberries 1/2 cup toasted pistachios or pine nuts Salt and pepper 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 1 garlic clove, minced 2 (14 1/2-ounce) cans whole tomatoes, pulverized 2 tablespoons honey 1/4 cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 tablespoon paprika 1.

    March 25, 2010

  • 47

    Vegetarian chopped liver Total time: About 1 hour, plus chilling time Servings: 12 as an appetizer or 6 as a main course lunch salad Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer 1 pound green beans, ends trimmed 1/3 cup light olive oil or vegetable oil 3 onions, coarsely chopped 6 hard-cooked eggs, quartered 1 1/2 cups walnuts Salt, white and black pepper Red loose-leaf lettuce, escarole, chicory or arugula leaves, and cherry tomatoes or radish slices for garnish 1.

    March 25, 2010

  • 48

    Chilled asparagus with vinaigrette and eggs mimosa Total time: 1 hour, 15 minutes plus chilling time Servings: 4 Note: Adapted from Thomas Keller’s “Bouchon.”

    April 1, 2010

  • 49

    Mushroom quenelles with spring vegetables Total time: 1 1/2 hours Servings: 6 Mushroom duxelles: 1 pound button mushrooms, brushed free of any dirt or grit 1 tablespoon olive oil 1 tablespoon butter 1/4 teaspoon salt 1 tablespoon minced shallot 1/2 cup dry white wine 1.

    April 8, 2010

  • 50

    Steamed asparagus with brown butter sauce Total time: 40 minutes Servings: 6 3 pounds asparagus, thickest you can find 6 tablespoons butter Juice of 1 lemon 2 tablespoons minced chervil mixed with 1 tablespoon minced parsley, or 3 tablespoons minced parsley Sea salt 1.

    April 1, 2010

  • 51

    Stuffed summer squash Total time: 1 hour, 10 minutes Servings: 10 to 12 Note: Adapted from Sotera Jaime.

    April 29, 2010

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    These potatoes have all the ingredients of the well-known Irish dish champ--potatoes with cabbage added for hearty flavor.

    March 7, 2014

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    Total time: 45 minutes Servings: 4 2 tablespoons butter 1 tablespoon olive oil 1/2 cup finely chopped onion 2 cups Arborio rice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup white wine 5 to 6 cups hot chicken broth 1 tablespoon grated lemon peel 1/4 cup grated Parmesan cheese 2 tablespoons chopped Italian parsley, divided 1.

    March 6, 2014

  • 56

    Total time: 30 minutes Servings: 4 to 6 1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached) 2 tablespoons butter (1/4 stick) 2 tablespoons minced shallot (1 small shallot) 1 teaspoon salt 1/4 cup chopped walnuts 1 tablespoon sherry vinegar 1.

    March 6, 2014

  • 57

    Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1.

    April 16, 2014

  • 58

    Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only) Olive oil for frying Yogurt or sour cream, garnish 1.

    Dec. 5, 2013

  • 59

    Total time: About 2 hours, plus cooling time Servings: 4 to 6 Note: Wild rice is the centerpiece of the food, culture, economy and tradition of the Ojibwe people.

    Dec. 9, 2009

  • 60

    This simple side dish has a hint of sweetness and spice.

    Dec. 2, 2009

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    Dear SOS: I am utterly obsessed with the curried chickpeas at Joan’s on Third.

    Oct. 21, 2009

  • 65

    Dear SOS: Cole’s at 6th and Main streets in historic downtown makes a fantastic bacon potato salad.

    Sept. 30, 2009

  • 66

    Total time: 25 minutes Servings: 8 Note: Adapted from Poopa Dweck’s “Aromas of Aleppo.” 1 pound leeks 2 tablespoons plus 2/3 cup vegetable oil, divided 3 eggs, lightly beaten 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon Aleppo pepper 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1.

    Sept. 12, 2007

  • 67

    Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “The Book of New Israeli Food” by Janna Gur.

    Sept. 15, 2014

  • 68

    Olive oil 1 yellow onion, coarsely chopped 3 cloves garlic, minced SaltFreshly ground pepper1 1/2 pounds eggplant 3 sweet red peppers 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes 6 plum tomatoes, peeled, seeded and chopped 1 tablespoon balsamic vinegar 3 tablespoons assorted fresh herbs (parsley, thyme, basil, marjoram and oregano)Heat 1 tablespoon olive oil in medium non-stick saute pan over medium-high heat.

    Aug. 17, 2012

  • 69

    Total time: 1 1/2 hours Servings: 4 to 6 Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean.

    Sept. 8, 2008

  • 70

    Total time: 30 minutes Servings: 4 Note: Adapted from “Moro” by Sam and Sam Clark.

    Aug. 19, 2009

  • 71

    Total time: 1 hour Servings: 6 Note: Flatbreads are available at Trader Joe’s and Middle Eastern markets. 1 pound fresh Black Mission figs (about 20 small) 1/2 cup port wine 1/4cup balsamic vinegar 3 tablespoons brown sugar 2 tablespoons chopped fresh rosemary 3 tablespoons minced shallots 1/4 teaspoon salt 2 ounces (6 slices) prosciutto 6 (6-inch) flatbreads 4 ounces (1 cup) mild blue cheese, crumbled 1.

    Sept. 24, 2003

  • 72

    From “There’s never too much” by Regina Schrambling Total time: 45 minutes Servings: Makes 36 madeleines Note: This is best made with small, slender zucchini, which are not as watery.

    Aug. 17, 2012

  • 73

    From California Cook, “Shades of Summer” by Russ Parsons and Leslie Brenner, Aug. 10, 2005 Total time: 1 hour, 15 minutes Servings: 6 Note: Salted anchovies are available at Nicole’s in South Pasadena, Bay Cities in Santa Monica, Market Gourmet in Venice and Surfas in Culver City.

    Aug. 17, 2012

  • 74

    Fava beans don’t get any richer than this, and they don’t get any more delicious, either.

    Sept. 16, 2014

  • 75

    Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica.

    April 29, 2009

  • 76

    Total time: 30 minutes Servings: 4 as a side dish; 2 as a main dish 1 3/4 pounds medium or 2 1/4 pounds baby artichokes 1 tablespoon minced garlic Dash red pepper flakes Dash saffron 1/2 teaspoon orange zest 1/2 teaspoon salt 1/4 cup olive oil 1/2 cup water 1 tablespoon orange juice 2 tablespoons chopped black olives 1 tablespoon slivered almonds 1 tablespoon minced parsley 1.

    Sept. 16, 2014

  • 77

    Total time: 35 minutes Servings: 4 as a side dish; 2 main dishes 1 3/4 pounds medium or 2 1/4 pounds baby artichokes 2 tablespoons butter 3 slices prosciutto, cut into slivers 1 tablespoon minced shallots 2 sprigs fresh thyme 1/2 cup water 1/2 cup heavy cream Salt and pepper 1.

    Sept. 16, 2014

  • 78

    Total time: 20 minutes Servings: 6 to 8 2 eggs Salt 2 pounds fat asparagus 2 tablespoons minced parsley 1 tablespoon minced mixed herbs (preferably a mix of chives, tarragon and chervil) 1 tablespoon lemon juice 1 tablespoon sherry vinegar 3 tablespoons olive oil 1.

    Sept. 16, 2014

  • 79

    Total time: 10 minutes Servings: 4 Note: From Vicki Fan.

    Sept. 16, 2014

  • 80

    Total time: 20 minutes Servings: 6 1 head romaine lettuce 1 1/2 pounds sugar snap peas, strings removed if necessary 4 teaspoons minced shallots 1 teaspoon grated Meyer lemon zest 4 to 5 fresh sage leaves 2 teaspoons butter 3/4 to 1 teaspoon coarse salt 1.

    Sept. 16, 2014

  • 81

    Total time: 35 minutes Servings: 6 1 1/2 pounds boiling potatoes 1/2 cup beef broth 2 tablespoons minced onion 6 tablespoons white wine vinegar Salt 1 teaspoon brown mustard 1 tablespoon minced parsley 1 1/2 teaspoons minced chives 3 tablespoons oil 1.

    April 15, 2009

  • 82

    Total time: 40 minutes Servings: 6 4 egg yolks 2 sticks butter, melted 1 1/2 teaspoons lemon juice Fine sea salt Freshly ground white pepper 1/8 cup finely chopped fresh dill 1 tablespoon olive oil 1 1/2 pounds asparagus, ends trimmed 1.

    March 19, 2008

  • 83

    Total time: 1 hour, 50 minutes Servings: 6 Note: Fava beans are available at Whole Foods stores and farmers markets. 6 pounds fresh fava beans in their pods 4 teaspoons butter 1 teaspoon minced shallots 4 teaspoons flour 1 cup milk Small sprig of thyme 1/2 teaspoon lemon juice 1/8 teaspoon minced tarragon 1/4 teaspoon salt 1/8 freshly ground pepper 1.

    Sept. 16, 2014

  • 84

    Total time: About 40 minutes Servings: 6 Note: From test kitchen director Donna Deane. 1 1/2 pounds mixed red and white new potatoes 1 tablespoon butter, melted 1 teaspoon finely chopped dill 1 teaspoon chives, cut into 1/4-inch pieces 1 teaspoon minced chervil leaves 1/4 teaspoon fleur de sel 1/8 teaspoon freshly ground pepper 1.

    Sept. 16, 2014

  • 85

    Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch slices 2 zucchini, cut in 1/2 -inch slices 2 potatoes, peeled and cut in 1/2 -inch slices 6 carrots, peeled and cut in 1/2 -inch slices 1 (16-ounce) package frozen lima beans 1/4 cup chopped Italian parsley 1/4 teaspoon pepper 1.

    Oct. 25, 2013

  • 86

    Dear SOS: La Grande Orange Café in the historic Santa Fe train depot in Pasadena has the most incredible Brussels sprout salad.

    April 29, 2014

  • 87

    Total time: 30 minutes Servings: 8 Note: From “Local Flavors” by Deborah Madison.

    Sept. 16, 2014

  • 88

    Dear SOS: Last winter, my sweetheart and I went to AOC early in the evening on a gloomy, chilly day.

    Jan. 28, 2009

  • 89

    Total time: 1 hour, 45 minutes Servings: 8 to 10 3 pounds waxy potatoes, unpeeled (about 7 potatoes) 3 1/2 cups milk 1/2 cup heavy cream 2 cloves garlic, crushed 1 bay leaf 2 teaspoons salt Butter 1 cup caramelized onions 4 slices prosciutto, thinly sliced crosswise 3 ounces Gruyère, Comté or Emmentaler cheese, very thinly sliced or grated 1.

    Jan. 21, 2009

  • 90

    Recipe: Caramelized onions Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week. 5 pounds brown onions (about 6 large) 1/2 cup oil 1 tablespoon salt 1.

    Sept. 16, 2014

  • 91

    Total time: 40 minutes Servings: 4 to 6 Note: This recipe calls for a wok.

    Jan. 14, 2009

  • 92

    Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: These small potatoes are sliced crosswise like hard-boiled eggs, but without quite cutting them apart, so they fan out in a hot oven.

    Sept. 16, 2014

  • 93

    Total time: 40 minutes Servings: 6 Note: From “The Greens Cookbook.”

    Sept. 10, 2008

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    Total time: 25 minutes Servings: 4 to 6 Note: From Donna Deane 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage 1/2 cup green pepper, cut into small dice 1/4 cup chopped green onion 1 tablespoon finely chopped cilantro 1 tablespoon chopped tarragon leaves 3 tablespoons best-quality olive oil 2 tablespoons white wine vinegar 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt Cracked black pepper 1.

    July 2, 2008

  • 96

    Total time: 1 hour Servings: 6 Note: Adapted from “Piri Piri Starfish.”

    July 9, 2008

  • 97

    Total time: 1 3/4 hours (includes 45 minutes baking time) Servings: 12 to 16 Note: This recipe can be halved to feed a smaller crowd. 7 tablespoons olive oil, divided 3 tablespoons sherry vinegar 4 cloves garlic, chopped 1 large red onion, cut in half lengthwise then sliced into 1/4 -inch slices Kosher salt Freshly ground black pepper 12 large basil leaves, torn into pieces (1 cup, loosely packed) 4 large tomatoes, cored, seeded and chopped into 1 1/2 -inch pieces 3 ears corn, husked, kernels cut off (about 4 cups) 3 1/2 pounds summer squash (zucchini, yellow squash, patty pan squash, etc.), seeded and chopped into 1 1/2 -inch pieces 3 cups coarse, fresh breadcrumbs, preferably whole wheat 1/4 cup fresh lemon juice, divided 3 tablespoons melted butter 2 tablespoons chopped mixed herbs (such as thyme, rosemary and flat-leaf parsley) 1 cup shredded Gruyère cheese 1/2 cup sour cream or plain Greek-style yogurt 1.

    July 23, 2008

  • 98

    Total time: 1 1/2 hours Servings: 8 to 10 Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black.

    Sept. 16, 2014

  • 99

    Total time: 1 hour, 40 minutes There’s more to do with pumpkin than put it in a pie, Test Kitchen manager Noelle Carter found during the Thanksgiving holidays.

    Sept. 11, 2013

  • 100

    Total time: 40 minutes Servings: 6 to 8 Note: This recipe can be mostly prepared a day in advance. 3 pounds baking potatoes, scrubbed, skin on, cut into 1-inch chunks 1/2 cup (1 stick) unsalted butter 24 fresh sage leaves 1 cup whole milk 3/4 cup plain Greek yogurt 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1.

    Sept. 16, 2014

  • 101

    Total time: 15 minutes Servings: 8 as an appetizer or side dish Note: Adapted from “Beyond the Great Wall.”

    Sept. 16, 2014

  • 102

    Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.

    Sept. 16, 2014

  • 103

    Total time: 20 minutes, plus 2 hours, 15 minutes simmering time Servings: 6 Note: From Michel Richard 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green Le Puy lentils or other lentils Salt and pepper Balsamic vinegar 1.

    Sept. 16, 2014

  • 104

    Total time: 50 minutes Servings: 8 to 12 (makes 2 to 2 1/2 dozen latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer. 2 pounds boiling potatoes, peeled 2 large onions (1 pound), halved crosswise 4 eggs, beaten 2 teaspoons salt 1 cup matzo meal 1/2 teaspoon pepper 1/2 cup vegetable or olive oil, or a blend of the two, divided 1.

    Sept. 16, 2014

  • 105

    Total time: 1 hour, 15 minutes, plus rising time Servings: 12 to 14 Note: Whole-wheat flour raised with yeast lends a depth of flavor that is well worth the wait for the batter to rise.

    Sept. 16, 2014

  • 106

    Total time: 1 1/2 hours Servings: 4 to 6 Note: From Nancy Silverton.

    Sept. 10, 2008

  • 107

    Arroz con chile poblano Total time: 50 minutes Servings: 4 to 6 Note: Adapted from “Doña Tomás: Discovering Authentic Mexican Cooking” by Thomas Schnetz and Dona Savitsky with Mike Wille.

    Oct. 22, 2008

  • 108

    Total time: 45 minutes, plus overnight chilling and 2 hours resting time Servings: 8 Note: Buckwheat and unbleached bread flours are available at well-stocked supermarkets, and cooking and baking supply stores.

    Oct. 29, 2008

  • 109

    Total time: About 2 hours Servings: 12 tamales Note: This is adapted from “Mesa Mexicana” by Mary Sue Milliken and Susan Feniger, with Helene Siegel.

    April 29, 2014

  • 110

    Total time: 30 minutes Servings: 8 to 12 Note: Reserve half of the bean and wine mixture in Step 3 for use in the green chile and chicken stew, or add all of the bean mixture to the broccoli rabe, if preferred.

    Oct. 15, 2008

  • 111

    Total time: 45 minutes Servings: 6 (about 12 latkes) Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish. 3 pounds beets 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander seed 1/2 cup chopped Italian parsley or cilantro 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 teaspoon baking powder 4 eggs, lightly beaten 1/2 cup flour 1/2 to 3/4 cup olive oil, for frying 1.

    Dec. 5, 2013

  • 112

    Total time: 20 minutes Servings: 6 to 8 Note: The Blue Lake green beans available in markets now work beautifully.

    Sept. 16, 2014

  • 113

    To put it mildly, Test Kitchen manager Noelle Carter has a thing for bacon.

    Dec. 3, 2008

  • 114

    Total time: 35 minutes Servings: 6 (12 to 14 latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.

    Sept. 16, 2014

  • 115

    Total time: 1 hour, 20 minutes Servings: 12 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa. 3 cups heavy cream 2 whole star anise 2 pounds turnips 4 pounds potatoes 1 teaspoon salt, divided 1/4 teaspoon pepper, divided 1.

    Dec. 17, 2008

  • 116

    Total time: 40 minutes, plus roasting and peeling time for the chestnuts Servings: 4 to 6 Note: Quartering the Brussels sprouts after they’re cooked ensures that their centers stay slightly crisp. 1 1/2 pounds Brussels sprouts 4 strips bacon, chopped 1 shallot, minced 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell) 1 cup chicken broth 1 1/2 teaspoons sherry vinegar Salt Freshly ground black pepper 1.

    Sept. 16, 2014

  • 117

    Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts Servings: 6 to 8 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1 shallot, sliced 1 1/4 cups chicken or vegetable broth 1 tablespoon salt 1/4 cup butter, cut into small pieces 1.

    Sept. 16, 2014

  • 118

    Total time: 1 hour, 20 minutes Servings: 10 to 12 2 tablespoons softened unsalted butter 4 pounds sweet potatoes Salt, freshly ground black pepper 1 1/2 cups heavy cream 1 tablespoon chopped fresh thyme 1.

    Nov. 5, 2010

  • 119

    Total time: 1 hour, 50 minutes Servings: 6 to 8 Note: From “Daniel Boulud’s Cafe Boulud Cookbook,” by Daniel Boulud and Dorie Greenspan 1 pound assorted wild mushrooms, separated by variety, cleaned, trimmed and sliced 2 tablespoons (approximately) unsalted butter, divided Salt Freshly ground white pepper 2 cloves garlic, peeled, split, germ removed, finely chopped 1/4 teaspoon finely chopped thyme leaves 3 cups heavy cream 1/8 teaspoon freshly grated nutmeg 4 pounds Idaho or other russet potatoes 1/4 cup finely grated Parmesan cheese 1.

    Sept. 15, 2014

  • 120

    Total time: 25 minutes Servings: 8 (about 16 latkes) Note: This is an unusual latke that truly celebrates the olive. 3/4 cup olive oil, divided 2 cups chopped onion 1/4 cup chopped garlic 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 teaspoons cumin 4 eggs, beaten 4 cups finely chopped pitted green or black brined olives, thoroughly drained 2 to 4 tablespoons water (optional) 1.

    Sept. 16, 2014

  • 121

    Total time: 1 hour, 20 minutes Servings: 10 to 12 Note: From Daniel Boulud 1 (1 1/2 -inch) cinnamon stick 3 whole allspice 3 whole cloves 1 star anise 1/4 teaspoon fennel seeds 1 sprig fresh thyme 1 small bay leaf 1 (1- by 2-inch) piece of orange peel 1/2 medium butternut squash, cut in half lengthwise, seeds scooped out 1/2 large acorn squash, cut in half lengthwise, seeds scooped out Salt Pepper 1 tablespoon olive oil 1 onion, diced 1 Golden Delicious apple, peeled, cored and cut into 1/2 -inch cubes 1/2 medium banana, peeled and cut into 1/2 -inch slices 1 tablespoon sugar 1/2 cup orange juice 3 pounds sweet potatoes (about 3 potatoes) peeled and cut into 1-inch dice 2 cups milk 2 cups cream 1/2 cup (1 stick) softened unsalted butter, divided 1 teaspoon sea salt 1/8 teaspoon freshly ground white pepper 1.

    Sept. 16, 2014

  • 122

    Total time: 1 hour, 50 minutes Servings: 6 Note: This recipe is best with the pale gold sweet potatoes that are frequently labeled yams.

    Sept. 15, 2014

  • 123

    Total time: 1 hour, 40 minutes Servings: 6 Note: From Russ Parsons.

    Nov. 14, 2007

  • 124

    Total time: 1 hour, 10 minutes Servings: 8 to 10 Note: From Regina Schrambling 1 cup turkey stock or chicken broth 2 cups heavy cream 2 large celery roots (about 1 1/2 pounds each) 1 tablespoon coarse-grain Dijon mustard 1 tablespoon smooth Dijon mustard 1 teaspoon sea salt, or to taste Freshly ground white pepper to taste 1 cup finely shredded Gruyère cheese 1.

    Nov. 14, 2007

  • 125

    Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen,” which will be published in October by Wiley.

    Aug. 16, 2013

  • 126

    You need mashed potatoes, creamy and soulful, to soak up the gravy -- and sweet potatoes, because they taste both so different and so good with the turkey.

    Sept. 16, 2014

  • 127

    Total time: 30 minutes Servings: 10 to 12 4 pounds Yukon gold or russet potatoes Sea salt to taste 3/4 cup whole milk 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, softened, cut up Freshly ground white pepper to taste 1.

    Nov. 14, 2013

  • 128

    Total time: 1 hour, 40 minutes Servings: 6 Note: From Russ Parsons.

    Sept. 16, 2014

  • 129

    Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided 3/4 cup semolina flour 1/4 cup cornstarch 1/2 teaspoon curry powder 5 ounces ( 1/2 cup plus 2 tablespoons) beer 5 ounces ( 1/2 cup plus 2 tablespoons) Perrier Flour for dredging the cauliflower beignets 12 scallops 1.

    Jan. 9, 2008

  • 130

    Total time: 30 minutes Servings: 8 to 10 Note: Adapted from “Tom Douglas’ Seattle Kitchen.”

    March 5, 2008

  • 131

    Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling Servings: 8 to 10 Note: From “Doña Tomás” by Thomas Schnetz and Dona Savitsky Butter for pan 3 cups fresh corn kernels (3 to 4 ears) 1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini) 1/3 cup flour 3 eggs 3 egg yolks 3 cups heavy cream 2 teaspoons kosher salt 1.

    Aug. 17, 2012

  • 132

    Total time: 2 hours, 30 minutes Servings: 8 Note: You will need 8 (6-ounce) ramekins.

    Sept. 16, 2014

  • 133

    Total time: 1 hour, 20 minutes Servings: 6 to 8 Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.

    Oct. 17, 2007

  • 134

    Total time: 1 hour, 40 minutes Servings: 8 Note: From Christian Shaffer.

    Sept. 16, 2014

  • 135

    Total time: 1 1/2 hours Servings: 6 to 8 Note: Dandelion greens are available at well-stocked supermarkets and farmers markets.

    Oct. 17, 2007

  • 136

    Grilled artichokes Total time: 55 minutes Servings: 4 1 lemon 4 medium artichokes 1 tablespoon salt 1/4 pound wood chips (preferably oak or hickory) Olive oil 1.

    Sept. 15, 2014

  • 137

    Total time: 40 minutes Servings: 4 to 6 Note: This can be served as a side dish to a roast, a light main course or even over pasta. 3 tablespoons olive oil 4 salted anchovies, rinsed and minced 3 cloves garlic, minced 1/4teaspoon dried red pepper flakes 1 1/4pounds (about 6 cups) cauliflower florets 3 tablespoons capers 1/4cup chopped parsley Salt 1.

    Nov. 12, 2003

  • 138

    Total time: About 1 1/2 hours Servings: 12 2 large bunches collard greens 1/2 teaspoon hot pepper flakes 1 1/4 teaspoon salt, divided 2 tablespoons butter plus extra for the baking dish 1 medium onion, finely diced 2 cloves garlic, minced 1/2 pound shiitakes, stems removed, caps finely diced 1 teaspoon tamari or soy sauce 8 large eggs 8 ounces Comté or Gruyère cheese, grated 1/2 cup fine dry bread crumbs 1.

    Oct. 3, 2007

  • 139

    Total time: About 1 hour Servings: 10 (Makes about 52 small beignets) Note: Adapted from “Larousse Gastronomique” 5 tablespoons butter, cut into small pieces 1 teaspoon dry mustard 1 teaspoon kosher salt, or to taste 1/8 teaspoon cayenne Freshly ground black pepper to taste 1 generous cup flour 4 large eggs, at room temperature 1 cup grated Gruyère or Parmigiano-Reggiano (about 4 ounces) Peanut oil for deep-frying 1.

    Jan. 9, 2008

  • 140

    Total time: 35 minutes, plus cooling time Servings: 4 Note: Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa 2 tablespoons honey 1 cup dry white wine 3 tablespoons good-quality white wine vinegar 1/2 cup chicken broth 1 pinch saffron 1 star anise 1 tablespoon coriander seeds 1 sprig thyme 2 fresh bay leaves 3 ( 1/4 -inch) slices lemon 1 dried chile de árbol 12 white mushrooms 2 cups cauliflower florets (from 1 large head) 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise 12 baby carrots, trimmed and scrubbed to remove any dirt 16 pearl onions, peeled 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side) 1/2 cup good-quality olive oil, plus 1 tablespoon for sautéeing the shrimp 1/8 teaspoon sea salt 12 medium tail-on shrimp, peeled and deveined Salt Freshly cracked black pepper 1.

    Jan. 2, 2008

  • 141

    Total time: 35 minutes, plus cooling time Servings: 4 Note: Adapted from “Vegetables” by James Peterson 1/2 pound small white button mushrooms 1/2 pound small cremini mushrooms 1/4 cup dry white wine 1 teaspoon fresh lemon juice 2 tablespoons olive oil 1 teaspoon coriander seeds Salt to taste Freshly ground pepper to taste 8 slices country white bread, for grilling 2 teaspoons finely chopped parsley 1.

    Jan. 2, 2008

  • 142

    Total time: 50 minutes, plus cooling time Servings: 4 2 tablespoons plus 1/4 -cup good-quality olive oil, divided 2 shallots, sliced 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1/2 teaspoon celery seed 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 2 sprigs fresh thyme 2 fresh bay leaves 4 slices lemon 4 parsley stems 4 cilantro stems 1 cup white wine 12 baby turnips, stems cut short, rinsed and halved if larger than 1 inch across 12 baby leeks, green parts removed, rinsed and halved lengthwise if larger than 1 inch across 2 red Belgian endives, cut in half lengthwise 1 cup haricots verts, ends trimmed 1/8 teaspoon sea salt Freshly ground black pepper Fresh cilantro leaves for garnish 1.

    Jan. 2, 2008

  • 143

    Total time: 45 minutes plus cooling time Servings: Makes 5 1/2 dozen small pancakes Note: Kamut flour is available at Whole Foods stores and select health food markets. 4 large leeks, white parts only, washed and thinly sliced (about 4 cups) 6 tablespoons ( 3/4 stick) butter, plus additional for greasing the pan 1 teaspoon plus a pinch of sea salt, divided 4 eggs 2 cups whole milk 1/4 teaspoon white pepper 1 cup flour 1 cup kamut flour 2 teaspoons baking powder 1.

    March 19, 2008

  • 144

    Total time: About 1 1/2 hours Servings: 8 (makes 32 dumplings) 6 dried shiitake mushrooms 1 large bunch fresh spinach, stems removed 2 large eggs Salt and pepper to taste 2 teaspoons hot sesame oil 1 cup finely diced firm tofu 6 green onions, white and green parts, finely chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon tamari or soy sauce About 32 round dumpling wrappers Peanut oil if frying 1.

    Sept. 16, 2014

  • 145

    Total time: 1 hour Servings: 8 (makes 32 dumplings) 1/2 pound peeled, cleaned medium Pacific shrimp 1/2 pound sea scallops 1/2 pound fresh Dungeness crab meat 1/4 cup chopped garlic or regular chives 1 tablespoon minced ginger 1 tablespoon rice wine or dry sherry 2 teaspoons tamari or soy sauce 1 teaspoon sugar Pinch freshly ground white pepper 1 egg white About 32 round dumpling wrappers Peanut oil if frying, or oil for greasing the steamer rack 1.

    March 5, 2008

  • 146

    Total time: About 2 hours Servings: 8 to 12 (makes 80 dumplings) 4 cups very finely chopped nappa cabbage (about 1 1/2 pounds) Kosher salt 10 dried shiitake mushrooms 1 1/2 pounds coarsely ground pork 2 tablespoons dark sesame oil 8 green onions, green and white parts, finely chopped 2 tablespoons chopped garlic or regular chives 3 tablespoons minced ginger 3 tablespoons minced garlic 3 tablespoons tamari or soy sauce 2 tablespoons rice wine or sherry Fresh black pepper About 80 round dumpling wrappers Peanut oil, if frying, or oil for greasing the steamer rack 1.

    March 5, 2008

  • 147

    Total time: 35 minutes Servings: 6 to 8 Note: Adapted from Sandi Romero.

    Oct. 29, 2008

  • 148

    Total time: 1 hour, 10 minutes Servings: 4 to 6 1 red bell pepper 1 yellow bell pepper 1/2 cup olive oil plus 1/2 teaspoon, divided 2 tablespoons red wine vinegar 1/2 teaspoon minced garlic 1 tablespoon minced shallot Kosher salt, coarse black pepper 1 large globe eggplant, about 1 1/2 pounds 10 fresh basil leaves, torn Fleur de sel 1.

    Aug. 16, 2013

  • 149

    Total time: About 1 hour Servings: 6 to 8 Butter for pan 2 stalks green garlic, trimmed and finely chopped 1 1/2 pounds new potatoes, scrubbed 2 cups coarsely chopped dandelion greens Salt Freshly ground white pepper to taste 1 cup crème fraîche 1/3 cup whole milk 1 1/2 cups grated aged Gruyère 1.

    April 2, 2008

  • 150

    Total time: About 1 1/2 hours Servings: 4 to 5 Note: You can substitute asparagus for the artichoke: Use 1 1/2 pounds of asparagus, trimmed and blanched; omit the garlic and otherwise follow the artichoke recipe. 6 extra-large or 8 large artichokes Juice of 2 large lemons, divided Salt 2 tablespoons butter plus extra for the pan 2 to 3 stalks green garlic, trimmed and thinly sliced 2 tablespoons flour 3/4 cup whole milk 1/2 cup heavy cream 1 tablespoon Dijon mustard Freshly ground black pepper to taste 2 tablespoons panko 1 teaspoon chopped flat-leaf parsley 1/4 cup freshly grated Parmigiano-Reggiano 1.

    April 2, 2008

  • 151

    Time: 1 hour, 10 minutes Servings: 8 to 10 servings Note: Any dark, flavorful winter squash, such as buttercup, kabocha or even butternut, can be substituted for the pumpkin.

    Nov. 19, 2003

  • 152

    Total time: 1 hour, 40 minutes Servings: 8 to 10 Note: In October, Russ Parsons shared a quick-searing technique for cooking mushrooms that makes even domestic mushrooms taste wild and woodsy.

    Dec. 28, 2005

  • 153

    Grilled eggplant with walnut-cilantro pesto Total time: 35 minutes Servings: 6 Note: By Russ Parsons. 1/2 teaspoon dried red pepper flakes 2 teaspoons minced garlic, divided 1 1/4 cups olive oil, divided 1 cup walnut pieces 1/4 teaspoon salt, plus up to 1/4 teaspoon additional 1 teaspoon paprika 3 tablespoons chopped cilantro 2 tablespoons lemon juice 1 1/2 pounds long thin eggplant 1.

    Sept. 16, 2014

  • 154

    Total time: 2 hours, 10 minutes, plus chilling time Servings: 4 Note: Adapted from Eric Greenspan.

    Sept. 16, 2014

  • 155

    Total time: 2 hours, 25 minutes Servings: 8 to 10 1 pound black beans 2 tablespoons olive oil 1 large red onion, chopped 1 smoked ham hock or shank 6 garlic cloves, peeled and roughly chopped 1 (15-ounce) can chopped tomatoes Salt Freshly ground black pepper 1.

    Nov. 28, 2007

  • 156

    Recipe: Mushroom-walnut stuffing Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 2 leeks, white parts only 1/4 cup oil, divided 2 stalks celery, chopped 1 tablespoon butter 1/2 pound brown mushrooms, quartered Salt 1 shallot, minced 1 cup toasted walnut halves and pieces 1 pound unseasoned bread cubes 2 tablespoons walnut oil 2 eggs, beaten 1.

    Sept. 16, 2014

  • 157
  • 158

    A refresher course on creating a lump-free and delicious gravy.

    Sept. 15, 2014

  • 159

    Total time: 30 minutes plus cooking time, which will depend on whether it’s cooked in the turkey or separately Servings: Enough for a 16-pound turkey (7 cups) 2 pounds chestnuts 1/2 cup (1 stick) butter 1 cup chopped onion 2 cups chopped celery, leaves and ribs 2 bay leaves, torn in half 12 cups dried bread cubes 3 teaspoons salt 1/2 teaspoon powdered sage 2 cups turkey or chicken stock 3 eggs, lightly beaten 1.

    Sept. 16, 2014

  • 160

    Total time: 15 minutes Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.

    Sept. 16, 2014

  • 161

    Active Work Time: 20 minutes Total Preparation Time: 1 hour 20 minutes Servings: 1 (12- to 14-pound) turkey, about 10 to 12 servings 1/2 cup (1 stick) butter 1 large onion 1 to 2 cups diced celery and leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.

    Sept. 15, 2014

  • 162

    Total time: 15 minutes Servings: Makes 1 cup Note: From John Brenner.

    Sept. 16, 2014

  • 163

    Servings: About 6 cups stuffing, enough for 8- to 10-pound turkey, or 8 servings. 1 cup minced onion 1/2 cup julienned sweet red pepper strips 1 cup sliced celery 1 clove garlic, minced 1/4 cup butter 1/4 cup minced fresh sage leaves 1 (14-ounce) can artichoke hearts, drained and quartered 1 (4-ounce) can whole green chiles, drained and cut in thin strips 4 cups cubed cornbread 1 cup shredded Cheddar cheese 1 cup hot chicken broth Salt, pepper 1.

    Sept. 16, 2014

  • 164

    Total time: 15 minutes, plus 45 minutes reducing time Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.

    Sept. 16, 2014

  • 165

    Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.

    Sept. 16, 2014

  • 166

    Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.

    Nov. 6, 2008

  • 167

    Total time: 30 minutes, plus more time for maceration. 1 cup dried apricots 1 cup raisins 1 cup pitted prunes 1/2 cup currants 1/4 cup bourbon 1/4 cup butter 3 apples, diced, unpeeled 3 onions, diced 3 stalks celery, diced 1 cup unsalted cashews 1 cup walnut halves 1 cup whole almonds 2 cups cranberries 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 teaspoons summer savory 1 cup minced parsley 2 teaspoons salt 2 eggs, beaten Mix apricots, raisins, prunes and currants in small plastic food bag.

    Sept. 16, 2014

  • 168

    Total time: 30 minutes Servings: 12 Salt 2 cups fresh or frozen baby lima beans 2 cups half-and-half 4 cups corn kernels, from about 6 to 8 ears Pepper to taste 8 strips bacon, fried brown and crisp, coarsely chopped 1.

    Sept. 16, 2014

  • 169

    Total time: 45 minutes Servings: 4 to 6 Note: From Russ Parsons 1 pound cipollini or pearl onions 3 to 3 1/2 ounces pancetta, in 1 slice about 1/4-inch thick 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1/4 cup plus 3 tablespoons chicken broth , divided 2 teaspoons minced fresh rosemary Salt Freshly ground black pepper 1.

    Sept. 16, 2014

  • 170

    Total time: 1 hour Servings: 6 to 8 Note: From Donna Deane 1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper 1.

    Sept. 16, 2014

  • 171

    Total time: 15 minutes Servings: 4 4 ounces chanterelles 1 tablespoon pistachio, hazelnut or walnut oil 2 cups fresh corn kernels (cut from 3 small ears) 3/4 teaspoon coarse sea salt Freshly ground pepper to taste 1.

    Sept. 16, 2014

  • 172

    Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1.

    Sept. 16, 2014

  • 173

    Total time: 1 hour, 15 minutes Servings: 8 Note: From Corie Brown and Donna Deane 5 pounds assorted squash such as buttercup, delicata, kabocha and carnival 1/4 cup olive oil 1 1/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup butter 2 tablespoons minced sage 1/2 teaspoon ancho chile pepper 1/4 teaspoon ground cumin 1.

    Sept. 16, 2014

  • 174

    Peppery roasted squash Total time: 35 minutes Servings: 8 Note: From Regina Schrambling 1 dense-fleshed winter squash, about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido 1 tablespoon minced fresh thyme 1/2 teaspoon Aleppo pepper or chipotle pepper flakes 1 teaspoon coarse sea salt, preferably Maldon 2 tablespoons pumpkin seed oil (or walnut or hazelnut oil) 1.

    Nov. 6, 2008

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