This dish is an amalgamation of what many consider to be rustic flavors that combine to make a very elegant dish that has big, deep flavors. This dish was inspired by porcini I found growing outside my cabin door one Thanksgiving at Lake Tahoe. This dish is flexible in that you can substitute or omit...Read More

For this dish, you want to look for uniform-sized sunchokes. If you can find the ones that don’t have knobs, so much the better. I like to use the ones that are around an inch in diameter and 1 1/2 to 2 1/2 inches long. A note about the peeling sunchokes – don’t bother. They...Read More

Here’s a side dish that will make everyone want to eat their vegetables. We also love the depth of flavor that Corralitos applewood smoked bacon adds to this casserole. INGREDIENTS: 6 slices bacon (we use Corralitos applewood smoked bacon) 1 large head cauliflower (about 2 pounds), cut into bite-size pieces 1/2 teaspoon ground pepper 1/2...Read More

This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More

INGREDIENTS: 2 tablespoons olive oil 3 cloves garlic, sliced 1 medium red onion, halved and thinly sliced 2 bunches (1 lb.) curly kale, washed, de-stemmed and dried 2 tablespoons white balsamic vinegar 1 cup chicken or vegetable broth 1/8 teaspoon kosher salt 2 pippin apples, peeled, cored, and sliced 1/8″ thick METHOD: In a braising...Read More

Use this rice stuffing with game hens, chicken, or turkey. INGREDIENTS: 1 cup wild rice 3 cups chicken or turkey stock (or water) 1 1/2 teaspoons kosher salt (divided) 4 tablespoons butter 1 medium onion, chopped 1 apple, such as a Golden Delicious or Fuji, peeled, cored, and chopped 1/2 cup dried cherries (optional, but...Read More

Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar,...Read More

This recipe was inspired by a recipe originally published in Jewish Cooking in America by Joan Nathan. Curried Sweet Potato Latkes are a nice change from the traditional potato latkes served at Hannukah, served with a little Greek yogurt. We enjoyed these spicy latkes with broiled salmon with an orange yogurt sauce. INGREDIENTS: 1 pound...Read More

This recipe hails originally from Chef Mark Bliss of Restaurant Biga in San Antonio, Texas, and was originally published in Bon Appétit in 1996. Cipollini onions are perfect for roasting whole due to their flat shape. Serve as a side dish with roast pork, lamb, turkey, or chicken.  INGREDIENTS: 2 pounds cipollini onions 2 tablespoons...Read More

Inspired by rotkohl from Germany, this recipe works as a side dish or a one-pot meal by adding potatoes and sausage. INGREDIENTS: 2 medium leeks, split and cut into 1/4-inch slices 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head red cabbage, sliced or cut into 2-inch squares 1 cup wine such...Read More