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Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork. What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant. This recipe was featured as part of our Make Your Own Corned Beef story.
The elegant sauce practically creates itself in the time it takes to toss the pasta. Prep and Cook Time: 30 minutes. Notes: If you can't find gorgonzola dolce or other soft blue cheese, use 6 oz. of regular blue cheese (such as gorgonzola or Danish blue) and increase butter to 4 tbsp.
Winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor.
Jewish noodle kugel recipes can be sweet or savory. Here, in this easy recipe from Barbara Bame of Munster, Ind., sugar and raisins are combined with cooked noodles, eggs, sour cream and cottage cheese to create a puffy side dish or dessert. Jewish noodle kugel is similar to Lithuanian kugelis, except the latter is made with potatoes, not noodles, and it's not a dessert. Take a look at How I Learned to Cook Jewish Food. Makes 12 to 16 servings Jewish Noodle Kugel
Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own. This recipe was featured as part of our Healthy Cooking photo gallery.
While the chicken cooks, prepare the polenta.
The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
This fried rice recipe lets you enjoy a Chinese takeout favorite at home for less money and fewer calories than the restaurant version.
We use silver, or clear, tequila in this recipe. For an appealing presentation, rub the rims of the margarita glasses with lime wedges and dip the rims in a half-and-half mixture of kosher salt and sugar. Serve with fresh lime wedges as a garnish, if desired.
Prepare this dish just before grilling so the pesto maintains its color.
Once cooled, rounds of melted Parmesan cheese crisp like potato chips. You can prepare the crab mixture and salsa a couple of hours before serving; refrigerate until you're ready to assemble the cocktails.
You can make the dressing through step 2 a day ahead; refrigerate in an airtight container, and stir in oranges, pine nuts, and parsley before serving.
A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.
This traditional recipe for Lithuanian potato pudding, known as kugelis or bulviu plokstainis (literally "flat potato"), produces a dense, heavy affair that is considered a national dish of Lithuania. It is commonly served with applesauce, lingonberry preserves, sour cream, or crumbled bacon bits. Kugelis can be eaten as a main course or side dish. Compare this recipe with Easy Lithuanian Kugelis and Polish Potato Pie Recipe - Baba Kartoflana or Kartoflak. Here is a larger photo of Lithuanian Kugelis.
Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.
Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a little misshapen, a little homemade-looking. But that's all beauty, in our eyes. Here's a look at our pie - full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.
If you were raised on fried hush puppies made with a mix of all-purpose flour and cornmeal, you'll be pleasantly surprised by the light texture and bold flavors of this all-cornmeal version.
Serve these hearty sandwiches with fresh apple slices or a tossed green salad.
Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.
Raspberries, blueberries, and blackberries, which are all packed with health-boosting antioxidants, give this drink a rich flavor and a deep, enticing color.
This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.
Serve with ham, roast pork loin, Cornish hen, or venison.
Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.
Gnocchi are small, quick-cooking dumplings usually made from potatoes. Look for shelf-stable vacuum-packed packages of gnocchi with the dried pasta in your local supermarket. Serve this hearty main-dish soup with a crisp green salad. Prep: 1 minute; Cook: 14 minutes
Cardamom has been used in Christmas baking in Germany since the middle ages. It was an important medicinal herb and was used to help the stomach and was often chewed to hide alcohol breath after drinking. These cardamom cookies have a distinct floral-perfume and are a bit salty, which pairs well with the chocolate couverture decoration. Makes about 6 dozen cookies.
Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.
For a toddy version, adults can substitute 1 cup rum for 1 cup water.
Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.
Though one generally thinks of pasta when one hears the word lasagna, they can be made with other ingredients as well. In this case, with testaroli, thin bread rounds that in some ways resemble crepes, and may be a precursor to modern pasta. They do well with rich thick sauces, for example wild boar sauce. If you do not have wild boar, this will also work well with other game, in particular venison or mountain goat. To serve 6: