Merrill's baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray. Today: Roasted root vegetables -- a perfect side or snack.
Take some advice from mother.
Will children happily eat what they've cooked? What if it's a gratin? Nicholas reports.
Jenny says: make time for these green beans.
Not sure which potato to pick at the market? We'll lead you through the different varieties and the best uses for each.
This is the twenty-first installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Whether you're cooking for a few, or like Tom, for 100, here are 5 tips to make your Thanksgiving easier -- prep like mad, accept the right kind of help, and use that cooler to keep the turkey warm.
Weeknight cooking, inspired by Bugs Bunny? Jenny explains.
8 summery sides for your backyard barbecue.
How to get the most out of your leftovers, without a trace of tastebud fatigue.
Scallions graduate from garnish to side.
Winter vegetables get to pretend it's springtime.
Side dishes step up and share the spotlight.
Coconut milk pulls double duty in this warming dip (or soup, or side).
Lentils & basmati, all a-tangle with caramelized onions -- see how it's done! Also, find out how mujaddara is pronounced (we think).
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