Recipe video above. Fluffy seasoned rice AND oven roasted veggies, all baked in ONE PAN! Imagine the possibilities!
Author: Nagi
Author: Janet Fletcher
Author: Kate Ewald
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou
Author: Jeanne Thiel Kelley
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Alexis Touchet
Author: Lynne Gigliotti
Author: Gina M. Sarti
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: mollie kirby
Author: Roberto Santibañez
Author: Galit Stevens
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Stephan Pyles
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them...
Author: Ludo Lefebvre
Author: Molly Stevens
Author: Edna Lewis
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose...
Author: Athena Calderone