Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Cathal Armstrong
Author: Deborah Madison
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were...
Author: Nadege Fleurimond
Author: Molly Stevens
Author: Bruce Aidells
Author: Melissa Clark
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
Author: Patricia Murray
A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.
Author: Sema Wilkes
Author: Holly Smith
Author: Nathalie Dupree
Author: Diane Rossen Worthington
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Molly Stevens
Author: Frank Stitt