Grown indoors in the dark, endives are among the perfect winter vegetables, usually used in salads but also lovely when cooked. This simple gratin benefits from good, dark stock, but the addition of Parmigiano-Reggiano will cover you if you resort to canned stock.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.