This dish was inspired by a memorable meal I enjoyed in New Mexico on my honeymoon. The flavors of roasted chiles, garlic, and cream left such an impression that I had to recreate it at home. My wife loved it so much, I reverse-engineered the recipe — and it has since become a special-occasion favorite....Read More

When it comes to holiday sides, few dishes steal the show quite like Potatoes Au Gratin with Roasted Garlic. This crowd-pleaser combines layers of tender potatoes with creamy, cheesy goodness and a rich depth of flavor from the roasted garlic. With every bite, you’ll savor the crispy bits of potato skins, adding a delightful texture...Read More

“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More

This is an easy, authentic Indian curry full of bright, exotic flavors, and the perfect warm dish for a cool winter evening! INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 teaspoon chili powder 1 teaspoon garam masala 1 teaspoon ground coriander 1/2 large head of cauliflower 3 potatoes 3 tablespoons oil or ghee...Read More