Monthly Archives: October 2011
Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It’s easy to find—you’ll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it’s whole hominy; ground, it becomes hominy grits. Adapted […]
Brown rice and pecans are a tasty team in this thyme-scented stuffed squash recipe. The savory nut, bread, and rice stuffing, contrasted with the subtle sweetness of the acorn squash, makes a perfect holiday main or side dish for Thanksgiving or Christmas, though you can enjoy it as a weekend meal any time throughout the fall and winter. Photos by Evan Atlas.
This layered casserole of tortillas and tofu infused with Southwestern flavors is a favorite go-to recipe for company brunch. I’ve been making it for years and it never fails to please. Serve with a simple bean dish and a salad or slaw.
Roasted potatoes flavored with tomatoes and rosemary make an appealing side dish for winter and early spring holiday meals or company dinners. Their mellow flavor is always welcome at the table. Photos by Evan Atlas.
This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish. This is welcome at the Thanksgiving table, but you can surely enjoy it any time you want a comforting casserole or have a bit of bread you’d like to use up, like those end pieces […]
Here’s a simple, colorful salad of mixed greens with crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas.
Jicama is a slightly sweet crunchy root vegetable and adds a great flavor to autumn coleslaws. It’s a lovely addition to the vegan Thanksgiving table. Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip. Photos by Hannah Kaminsky.
If you’re a popcorn fan, here’s a kitchen (or fireplace) tool you’ll enjoy using. Microwave popcorn might be a smidgeon easier, but it doesn’t compare with the deep, delicious flavor produced by this old-fashioned popcorn popper. Made by Jacob Bromwell, the oldest cookware company in the U.S. (founded in 1819), this popper is composed of […]