Cookbooks
Stuffed Onions
Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.
Cauliflower Gratin
Smothered in a rich, creamy Gruyère-cheese sauce, then sprinkled with toasted parmesan bread crumbs, cauliflower becomes a favorite-comfort-food contender.
Roasted Root Vegetables
Take care not to crowd the vegetables, or they will steam rather than brown. You’ll also need to toss them periodically so they’ll stay coated in oil. Add leftover vegetables to a salad, or use them to top the Roasted Root-Vegetable Pizza (page 45).
Prosciutto-Stuffed Artichokes
For a meatless variation, replace the prosciutto with a half cup of grated parmesan and the scallions with a cup of chopped mixed fresh herbs, such as mint, parsley, and tarragon.
Onion Rings
Seltzer water is the secret to achieving a delicate crust on homemade onion rings. Use a deep-fry thermometer to monitor the oil, and be sure to maintain a temperature of 375 degrees; otherwise, the rings will absorb too much oil as they cook.
German Potato Salad
New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).
Roasted Herbed Potatoes
New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).
Horseradish Mashed Potatoes
New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).
Sweet-Potato Pancakes
To keep these pancakes from browning too much, cook them over medium (not high) heat, and lower the temperature if they start to darken too quickly. Sour cream is a classic accompaniment to grated-potato pancakes of all sorts (including latkes).
Potatoes Anna
With a little artful arranging (and minimal seasonings), humble potatoes are transformed into an elegant side dish. This resembles a gratin but has none of the usual cream or cheese.