This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Author: Shelley Wiseman
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Cabbage is a nice side to almost any grilled meat, and goes well with grilled pork and grilled chicken. Grill it as your meat is grilling. Even "non-cabbage" eaters will enjoy!
Author: JOYCE
Author: Christine Swanson
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Danielle Brackett
Author: Nancy Grubin
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Suzanne Goin
Author: Massimo Ormani
Author: Lesley Porcelli
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
Author: Joe Gannon
I love German food, especially this classic side dish known as rotkohl. My method is decidedly Americanized, but the taste brings me back to my heritage.
Author: thedailygourmet
Author: Tom Colicchio
Author: Brenda Langton