A twist on the classic French café sandwich.
Want a change from chili at your next party? This veggie-laden North African stew is just the ticket. We’ve provided a recipe for the spice blend ras el hanout, which is traditionally used to season the dish, but you can also just use 2 to 3 Tbs. prepared ras el hanout spice blend, which can be found in well-stocked spice sections at supermarkets.
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.
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.
Brynelle Shepeck, of Littleton, Colo., serves these tasty spinach-and-feta appetizers—a riff on classic spanakopita pie—at family gatherings and neighborhood parties.
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
Wassail is a hot mulled punch traditionally made with cider or ale and wine. This version calls for orange juice instead of cider or ale, but is no less festive.
In this cousin to Irish colcannon, mustard greens, leek tops, and nutmeg add depth of flavor to mashed potatoes. For the liveliest spice, grate fresh whole nutmeg on the prong-like side of a box grater.
Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.