This savory dish takes Brussels sprouts to a whole new level. They’re braised in beer and then topped with creamy mustard sauce. Ideal for a holiday meal or a cozy dinner with grilled bratwurst or sausages! INGREDIENTS: 2 pounds Brussels sprouts 2 bottles (or cans) beer 2 tablespoons prepared yellow mustard 2 tablespoons flour 2...Read More

Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More

Summer squash often gets a reputation for being bland, but with a little care it can become a star on the plate. This recipe takes a simple, seasonal vegetable and transforms it with a quick lemon-and-herb marinade that brightens its flavor and brings out its natural sweetness. Marinating isn’t just for meat—vegetables benefit too, absorbing...Read More

German Red Cabbage with Bacon and Apples (Rotkohl mit Speck und Apfel) is a festive and flavorful dish that showcases the heart of traditional German cooking. The combination of smoky bacon, sweet-tart apples, tangy vinegar, and red cabbage creates a perfect harmony of flavors, while the addition of port wine and red currant jelly deepens...Read More

This hearty stuffing is the perfect holiday side—savory, aromatic, and layered with flavor. Crusty bread cubes are tossed with Italian sausage, caramelized onions, fresh herbs, and a splash of brandy, then baked with dried cranberries and pecans for sweet-tart balance and nutty crunch. The result is a golden, crusty-topped stuffing that pairs beautifully with roast...Read More

These glossy, slow-roasted cipollini onions are a testament to the magic of simplicity. As they gently roast in butter, their natural sugars caramelize into deep, golden sweetness, creating tender onions with rich, jammy flavor. Their buttery sweetness pairs beautifully with roasted or grilled meats, though they’re equally at home alongside creamy cheeses, charcuterie, or folded...Read More

INGREDIENTS: 3 tablespoons oil 3 cups shredded carrots, peeled and trimmed 1/2 onion, sliced finely 2-4 garlic cloves, de-germed and minced 1 tablespoon of herbs of your choice 1/4 cup white wine Salt and pepper to taste METHOD: Heat a large sauté pan over medium-high heat. Add the oil. When the oil begins to shimmer,...Read More

INGREDIENTS: 1 large celeriac, peeled and sliced 1/8 inch thin, kept in water 4-5 large Yukon Gold, Yellow Finns, or Russets, sliced 1/8 inch, kept in water 2 large brown onions, peeled and sliced ¼ inch thick 6-8 sprigs fresh thyme, marjoram, savory (or a combination), minced Salt and pepper to taste 1 clove garlic,...Read More

Here’s a twist on glazed carrots with Moroccan accents. While the orange flower water is not essential, it really does add an extra dimension that’s delightful and mysterious all at once. INGREDIENTS: 1 bunch carrots (1-1½ pounds), peeled and cut into quarter-inch thick slices on the diagonal 1 tablespoon unsalted butter 1/2 tablespoon sugar or...Read More

Here’s a variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual. INGREDIENTS: 1 head of white cauliflower, cored and cut into florets, florets halved 2 ripe Moro or Tarocco (or other) blood oranges 1...Read More