Vegetarian

Boursin Dip

Boursin Dip

Add other fresh herbs to taste—rosemary, thyme, basil, oregano, summer savory, sage—any or all, it’s all good. If necessary, thin with sour cream or yogurt to the desired dipping consistency. I make this dip at least a day ahead to let the flavors mingle. Boursin Dip...

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Carrot and Red Lentil Curry

Carrot and Red Lentil Curry

Berbere is an Ethiopian spice blend that is a key ingredient in many Ethiopian and Eritrean dishes. Not for the faint of heart, this spicy mixture usually includes chile peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. You can...

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Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

  Balsamic Rhubarb Compote 3 tablespoons balsamic vinegar⅔ cup sugar¾ teaspoon peeled and grated fresh ginger2 stalks fresh rhubarb (leaves discardeed, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed,...

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Carrot Slaw

Carrot Slaw

This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw. Carrot Slaw 1 small bunch carrots, (shredded)1 tablespoon fresh lemon juice¼ teaspoon kosher salt¼ teaspoon Freshly ground white pepper Thoroughly combine all of the...

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Chard with Raisins and Almonds

Chard with Raisins and Almonds

This recipe uses the colorful “rainbow chard” with its red, yellow, and orange stems. This is a wonderful dish for kids, who love its sweetness and bright colors. Chard with Raisins and Almonds ¼ cup slivered almonds2 pounds rainbow chard ((or use red-stemmed chard))½...

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Pumpkin Pie with Spiced Walnut Streusel

Pumpkin Pie with Spiced Walnut Streusel

The piecrust dough can be made 2 days ahead; keep it chilled until you are ready to use it, and let it soften slightly at room temperature before using. Pumpkin Pie with Spiced Walnut Streusel Butter Piecrust Dough1¼ cups all-purpose flour½ tablespoon sugar½ teaspoon...

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Yukon Gold Potato Soup

Yukon Gold Potato Soup

Served cold, this would be vichyssoise; served hot, it is sometimes called soup bonne femme, or “good housewife” soup. Whatever it is called, it is inexpensive, satisfying, and very, very good. Thin-skinned Yukon Gold potatoes need not be peeled. In fact, the skins...

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Paul’s Bartlett Pear and Black Pepper Pie

Paul’s Bartlett Pear and Black Pepper Pie

The black pepper gives the pears just enough of an edge to make guests wonder what delightful thing they’re eating. Paul's notes for the pie dough: I use lard because I think it yields the flakiest pastry. You can substitute butter or any solidified vegetable...

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Potato au Gratin with Leeks and Turnip

Potato au Gratin with Leeks and Turnip

  Potato and Turnip au Gratin with Leeks 1 cup whole milk1 cup heavy cream3 large cloves garlic (minced)Salt and freshly ground black pepper2 tbsp butter (divided)3 leeks (white section only) (thoroughly washed and thinly sliced)1 pound Russet potatoes (peeled...

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Parsnip-Carrot Bisque

Parsnip-Carrot Bisque

  Parsnip-Carrot Bisque 2 small potatoes3 parsnips3 carrots,1 tbsp vegetable oil1 bunch green onions, (chopped)1-inch piece fresh ginger (peeled and grated)1 tsp ground coriander1 (13½-ounce) can coconut milkA pinch of nutmeg (plus more for garnish)Salt and...

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Garlic Spinach

Garlic Spinach

This is a decidedly robust—but delicious—side dish, with lots of fresh garlic and succulent spinach. After consuming it, don’t have a job interview or plan to meet the Queen of England the next day. Feel free to adjust the amount of garlic to your personal preference!...

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Glazed Pearl Onions

Glazed Pearl Onions

These sweet, tangy red pearl onions in a red-wine vinegar and honey glaze are a great side dish for Thanksgiving. Glazed Pearl Onions 1 cup red pearl onions1 tsp honey2 tbsp red wine vinegar1 tbsp olive oil This is the easiest way to peel pearl onions: Bring a pot of...

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Vegetable Fritters

Vegetable Fritters

Vegetable fritters are an innovative way to use up any leftovers from Christmas dinner. Whether you have carrots, turnips, butternut squash, or broccoli, they can all be easily converted into fritters with a beaten egg and some flour. The leftover mashed potatoes act...

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Mom’s Lefse

Mom’s Lefse

Lefse is a traditional soft, thin, Norwegian flatbread that is made with leftover potatoes, flour, butter, and sometimes milk or cream and cooked on a griddle. Special tools are needed to prepare lefse, such as a lefse stick—a long wooden instrument that resembles an...

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