Maple-Glazed Pears With Pecans
Maple-Glazed Pears With Pecans
Here's a simple glazing technique that can turn just about any fruit and nut into an elegant dessert. The combination of maple syrup, butter, and pecans is just . . . right. The same glaze would work well on the pecans alone, too.
This is one of my very favorite desserts even though it takes a little time to make. It is clear tasting and creamy, nothing like the glue that usually passes for lemon meringue pie. I have simplified things a bit by creating a crust that doesn’t need rolling; it just gets patted into place.
This recipe is part of the Barbara Kafka Dessert Anthology.
Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.
This is a simple side salad: just chop, toss, and serve. The raisins provide a nice sweet contrast to the escarole and vinaigrette. We like golden raisins, but certainly you could use black ones or even dried currants.
Braised Beet Greens With Vinegar
Braised Beet Greens With Vinegar
Beet greens are perfect for braising. A longer simmer leaves them tender and flavorful.
Blanched and Buttered Cauliflower
Blanched and Buttered Cauliflower
This method of cooking cauliflower is about as traditional and simple as it gets. Just enough butter and fresh parsley highlight the cauliflower's clean vegetal taste. Serve this dish right away on a warm platter.
The spicy streak of sambal gives a simple vegetarian borscht a ripple of fire. Cool it off with a dollop of sour cream at the end.
This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes. -Jane Black
Read more about this recipe at the Washington Post.
Kale and cream are a beautiful match. The richness of the cream balances and complements the leafy texture and slightly bitter taste of the kale.
This is an adaptation of Suzanne Martinson's California Caesar Salad recipe that appeared in the Pittsburgh Post-Gazette, in 2002. Martinson says the keys to making it are using the inner parts of the romaine only, chilling the lettuce until it's crisp, and using lightly toasted sourdough bread.
Cauliflower With Garlic, Parsley And Lemon
Cauliflower With Garlic, Parsley And Lemon
Cauliflower is underrated. One of the simplest ways we know to cook it -- steamed in a little water just until tender, then dressed with tons of bright, fresh flavor just before serving -- is bound to convert even those most certain of their distaste for this produce section staple.
