Chef Andrew Cohen | Edible Paradise

Artichoke Potato Gratin

Potatoes and Gratinsartichokes, potato gratin, potatoes

his Artichoke Potato Gratin layers Yukon Gold potatoes with sautéed artichokes, garlic, thyme, and cream for a rustic, flavorful winter side dish inspired by Chez Panisse.

Smoky Ham Hock, Lentils and Chard Stew

Meat and Poultry, Stews and Curriesham hocks, lentils, swiss chard

This Smoky Ham Hock, Lentils, and Chard recipe blends slow-simmered ham hock with vegetables and lentils for a rich, comforting cold-weather dish perfect for leftovers.

Fennel-Braised Roast Pork

Meat and Poultryfennel, pasture raised pork, pork loin, pork roast

This Fennel-Braised Roast Pork combines browning, deglazing, and gentle braising for a tender pork loin with aromatic fennel, onions, and carrots in a flavorful pan sauce.

Apple Cider Pork with Caramelized Onions and Sage

Meat and Poultryapple, pork steak

Apple Cider Pork with Caramelized Onions and Sage is a flavorful skillet dinner featuring marinated pork leg steaks, tart Granny Smith apples, and a rich, buttery cider reduction.

Collard Greens Chiffonade with Orange Balsamic Glaze

Vegetablescollard greens

This Collard Greens Chiffonade with Orange-Balsamic Glaze transforms classic greens into a bright, elegant side dish. Thinly sliced collards are simmered until tender, then tossed with caramelized onions, garlic, and a tangy-sweet glaze of white balsamic and orange juice. Perfect with roasted meats or vegetarian mains, it’s a vibrant, flavorful twist on traditional Southern greens.

Pork Steak with Mushroom Cream Sauce

Meat and Poultrycream sauce, mushrooms, pork, pork steak, Pork Steak with Mushroom Cream Sauce

This Pork Steak with Mushroom Cream Sauce recipe features tender pan-seared pork with a luscious sherry-infused mushroom sauce. Perfect with mashed potatoes or noodles.

Blood Orange Glazed Carrots

Vegetablescarrots, glazed carrots

Blood Orange–Glazed Carrots combine tender carrots, a reduced blood orange glaze, and subtle Moroccan-inspired spices for a vibrant, aromatic farmers market side dish.

Blood Orange Marinated Roasted Cauliflower

Vegetablesblood oranges, cauliflower, roasted cauliflower

This Blood Orange–Marinated Roasted Cauliflower blends citrusy brightness with warm spices and high-heat roasting for a colorful, deeply flavored farmers market side dish.

Moroccan Style Salt Preserved Lemons

Miscellaneouslemons, moroccan preserved lemons, preserved lemon

These Moroccan-Style Salt-Preserved Lemons use unwaxed lemons, kosher salt, and a simple curing process to create a bright, savory pantry staple for North African and Mediterranean dishes.

Shredded Carrots Sauté

Vegetablescarrots

This quick and colorful side dish transforms simple carrots into something unexpectedly elegant. Finely shredded and sautéed with onion, garlic, and herbs, the carrots develop a subtle sweetness balanced by a splash of white wine that creates a light glaze. It’s a versatile recipe — perfect alongside roasted chicken or fish, spooned over grains, or...