Excerpted from Raghavan Iyer’s Smashed, Mashed, Boiled, and Baked—and Fried, Too!. To witness the French work with pommes de terre (“apples of the earth”) is downright enchanting. They have…
Excerpted from Crescent Dragonwagon’s Bean by Bean. The brilliant Truman Capote, that ultimate demimonde insider-outsider, grew up in Monroeville, Alabama, eating this unpretentious cornbread. A classic Southern-style cornbread, this…
Excerpted from Crescent Dragonwagon’s Bean by Bean. As you have probably gathered, I love baked beans, don’t mind the complications of a cassoulet, and can’t resist the occasional slightly…
Excerpted from Myra Goodman’s The Earthbound Cook. Roasting is a terrific technique for intensifying the flavor of vegetables, creating crisp, golden brown exteriors and moist, meltingly tender insides. Here I’ve…
One of our favorite simple sides, excerpted from Cara Mangini’s The Vegetable Butcher. Honey Buttered Parsnips and Carrots with Rosemary and Thyme Toss 1 pound parsnips, trimmed, peeled if…
Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin. The contrast between the sweet figs and salty pancetta here provides deep, rich…