Cookthink

If Frumpy and Unlovable had a root vegetable baby, it’d be a rutabaga. Like most winter vegetables, they store very well after harvesting. Read more about this recipe at VeganYumYum.

Bacon And Sage Mashed Potatoes

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day. Read more about this recipe at the Washington Post.

Asparagus And Morel Bread Pudding

Green garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. Dried mushrooms will work for this dish as well. Read more about this recipe at the Washington Post.

Roasted Turnips

The high heat gives the turnips a beautiful brown color and deep flavor. The butter adds sweetness to balance the vegetable's pepperiness. Let any leftovers come to room temperature and toss them with a vinaigrette for a quick roasted turnip salad.

Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination.

Sauteed Potatoes And Mushrooms With Rosemary

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Lentil Salad With Garlic Vinaigrette

Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.

Asparagus-Fontina Gratin

In this simple gratin, asparagus is baked in the oven with heavy cream and stock and finished under the broiler with a savory, crunchy topping of breadcrumbs and grated Fontina that offsets its melting texture.

White Bean And Green Pea Soup With Mint

Minted fresh-frozen green peas enliven the white beans you found in the back of your pantry in this quick and wholesome weeknight meal. The bright herbal notes in the mint match well with the preserved springtime freshness of garden peas and the earthy richness of white beans.

Radicchio, Ham And Fontina Gratin

We love the rich, nutty flavor of fontina cheese in gratins. It melts to a gooey texture but doesn't overwhelm the more delicate flavors of the radicchio and ham.

Potato-Leek Soup With Chives

This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.

Hummus With Pine Nuts, Habanero And Lime

For this spicy hummus, we replaced the traditional sesame seeds with pine nuts, and added a kick of habanero pepper for a different kind of dip. Who says you can't improve a classic with a modern twist?