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Braised Green Beans With Pork and Soffrito
By Dara Moskowitz GrumdahlA perfect Latin American inspired side dish.
Ingredient: Vegetables
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Fennel and Parmigiano Salad With Toasted Pecans
By Dara Moskowitz GrumdahlRecipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
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Rustic Bean Stew With Bacon and Caramelized Onions
By Dara Moskowitz GrumdahlRecipe excerpted from The Improvisational Cook by Sally Schneider
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Wild-Rice and Potato Griddle Cakes
By Betsy NelsonAdd a new dish to your Thanksgiving feast!
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Wild Rice and Pearl Barley Stuffing
By Betsy NelsonA delicious twist on the traditional Thanksgiving stuffing.
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Brussels Sprouts With Cauliflower and Mustard-Caper Butter
By Dara Moskowitz GrumdahlThe mustard-caper butter brings zing to this earthy fall favorite.
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Beets and Their Greens With Marjoram and Pine Nuts
By Dara Moskowitz GrumdahlA colorful and nutritious side dish.
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Cranberry Sausage Stuffing
By Cary NeffChef’s note: Frozen cranberries (not thawed) or fresh cranberries can be used in place of dried cranberries. Pulse the cranberries in a food processor to chop, then measure to 3/4 cup and add stuffing mix.
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Lebanese Kishk Soup
By Dara Moskowitz GrumdahlThis delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.
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Roasted Root Vegetables
By Cary NeffTry this simple roasted root vegetable recipe for an easy side.
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Chopped Vegetable and Bean Salad
By Dara Moskowitz GrumdahlRecipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).
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Pumpkin Gratin With Pistachios
By Dara Moskowitz GrumdahlRecipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
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Delicata Squash With Dino Kale and Cranberries
By Dara Moskowitz GrumdahlLooking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.