3 cloves of garlic, finely minced 1 inch of ginger, peeled and grated 2 medium kohlrabies, peeled and cut into small cubes 1 large summer squash, cut into small cubes 2 large scallions, both white and green parts, finely cut 1 Read on!
2 tablespoons unsalted butter 2 1/2 pounds medium turnips, trimmed and left unpeeled 1 tablespoon chopped thyme 1/2 tablespoon chopped savory 1 1/2 teaspoons kosher salt Rounded 1/8 teaspoon cayenne 1 cup heavy cream 1 cup grated parmesan Preheat oven Read on!
Topping: 1 cup all purpose flour 6 tablespoons (packed) golden brown sugar 1 teaspoon finely grated lemon peel 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1 teaspoon vanilla extract Filling: 2 large eggs 1 cup crème fraîche Read on!
1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces 1/4 cup pecans, toasted 2 tablespoons finely chopped fresh flat-leaf parsley 1 1/2 teaspoons finely grated fresh lemon zest 4 teaspoons extra-virgin olive oil Cook beans in a 4-quart Read on!
1 pound carrots, cut into 3 1/2- by 1/3-inch sticks 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly crushed 1 1/2 tablespoons dill seeds 1 1/2 tablespoons salt Blanch carrots in a 4-quart Read on!
1 cup finely chopped white and pale green part of leek, washed well 1/2 cup finely chopped onion 2 tablespoons unsalted butter 1 pound boiling potatoes 4 cups chicken broth 2 cups water 1/2 pound fresh sorrel, stems discarded and Read on!
1 teaspoon ground coriander seeds 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3/4 cup water 1 tablespoon sugar 1 tablespoon red-wine vinegar 1 small eggplant (about 3/4 Read on!
FOR TOPPING 1 1/2 cups all-purpose flour 1 cup whole almonds with skin 1/4 cup packed light brown sugar 1/4 teaspoon salt 3/4 stick unsalted butter, melted and cooled FOR FILLING 1 vanilla bean, split lengthwise 1/2 stick unsalted butter Read on!
1 (1-lb) eggplant, trimmed and cut into 1-inch pieces 1 teaspoon salt 2 tablespoons extra-virgin olive oil 3 cups chopped braised lamb, leftover pot roast, or cooked ground beef 3 cups short tubular pasta (about 10 oz) such as cellentani Read on!