Root Vegetable
Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa Verde
This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.
Roasted Carrots and Parsnips With Citrus Butter
This recipe includes a little citrusy butter melted over the vegetables once they are out of the oven.
Cannellini Beans with Sweet Paprika and Garlic
Be sure to start this recipe a day early to allow plenty of time to soak the beans.
Green Salad With Radishes and Creamy Mustard Dressing
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
How to Use Up Every Single Molecule of Your CSA
One woman, 42 pounds of locally-sourced produce—during the middle of winter—and a vow to not waste a single ounce of it over the next two weeks.
The 10 Commandments of Perfect Mashed Potatoes
Let's be honest: Mashed potatoes can be watery, not fluffy enough, too dry, not seasoned properly, or just plain blah. Master the rules of perfect mashed potatoes now, and you'll ensure that they're at their buttery, fluffy best on your Thanksgiving table.
Beef Wellington with Roasted Potatoes and Wilted Greens
When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.
Bloody Marys Are the Best Ever
Adina Steiman thinks Bloody Marys are gross. Matt Duckor doesn't. Here, Matt makes his case.
No, You Don't Need to Eat Mashed Potatoes at Thanksgiving
They're too carby, too time intensive—and too good to be buried under gravy.
Yes, You Do Need to Eat Mashed Potatoes at Thanksgiving
Some dishes are negotiable (looking at you, pecan pie); this isn't one of them.
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.
Kohlrabi is the Vegetable to Cook with Right Now
Vegetable-focused cooking isn't going anywhere. These days, chefs seem to be far more inspired by a pristine bunch of parsnips than a slab of pork belly.
Skillet Chicken Pot Pie with Butternut Squash
Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.