Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)
Toasted bread croutons add a bread-stuffing texture to seasoned wild rice.
Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.
Instead of cranberry sauce try this zippy chutney that can be served warm or cold.
Rich, nutty kabocha or red kuri squash is paired with sweet potato in this sunset-hued mash. Any winter squash will work in the recipe if you can’t find kabocha.
The trick to perfectly cooked oven fries: blanch the potatoes first, dry them well, then roast them just until barely golden.
This mellow spread gets a hit of bright color and citrusy flavor from ground sumac.
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
There’s one snack you’re sure to find in pubs all over the British Isles: small bags of salt-and-vinegar crisps (potato chips).
Liddon recommends weighing the dry ingredients when baking gluten-free, so we’ve included those weights as well as volumes.
These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.