VALORIE FLEWELLING’S POTATO STUFFING Flewelling prefers Caribou Russet potatoes in this dish. She suggests adding dried cranberries for a festive, slightly sweet stuffing. 6 medium potatoes 1 cup half-and-half, divided 1 loaf sourdough (or any hearty) bread 3/4 cup (12 tablespoons) butter, divided and melted 1 cup chopped celery 2 cups chopped onions 2 tablespoons […]
Recipes
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Fresh or frozen fish? The answer may surprise you
A long-standing myth about frozen seafood purports that it is of poor quality because freezing is the seafood industry’s way to prevent aging fish from going bad.
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Intensely satisfying: Pasta loaded with tender bites of sausage, kale and beans
The finished dish makes an ideal weeknight dinner.
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Shepherd’s pie, minus the pile of dirty pans
The streamlined version is every bit as comforting.
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Desperately seeking a salad of substance?
Roasted Cauliflower and Chickpea Salad coming right up.
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Recipe: Quinoa, Red Lentil and Potato Cakes
This recipe makes four to six cakes.
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For a picture of food waste then and now, we look to the books
Our Green Plate Special columnist compares and contrasts two cookbooks on food waste, one from 2018, the other from 1975.
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A meaty bistro classic tart that is as refined as it is rich
Use yellow or white onions; sweet onions will make the tart too sweet.
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Brussels sprouts nicely spicy with kimchi dressing
If you like a great Caesar salad or a spicy ramen soup, give this dish a chance.
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This holiday season, why not make a pumpkin jelly roll cake?
Bring on the yule log.