Cookthink

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

Roasted Potatoes With Rosemary And Garlic

Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet. Read more about this recipe at the Cookthink blog.

Roasted Butternut Squash With Rosemary And Shallots

This side dish manages to achieve long-roasted flavor and caramelization in just 30 minutes. Read more about this recipe at The Washington Post.

Twice-Baked Sour Cream Potatoes

Whipped egg whites lighten up these delicious twice-baked potatoes. To lighten further, you can substitute plain yogurt for the sour cream. This recipe is part of Andrew Schloss's Sunday Dinners.

Merguez, Fennel And Preserved Lemon Stuffing

Stuffing gets a North African touch with merguez sausage, preserved lemons and Deglet Noor dates. You can use any kind of stale bread in this recipe -- toasting it ensures that the liquid will be well-absorbed.

Sausage-Hazelnut Stuffing

Savory lamb sausage makes the best pairing for the hazelnuts used in this stuffing, but pork, veal or even turkey sausage seasoned with sage works, too. Read more about this recipe at the Washington Post.

Roasted Potatoes With Fennel And Mustard Seeds

Mixing fennel and mustard seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting cumin, caraway or coriander seeds, or a teaspoon of ground paprika or nutmeg.

Sauteed Asparagus With Pancetta And Garlic

The crispy fat of the pancetta complements the tender green asparagus without overpowering it. While the lemon brightens all the ingredients, we also like to add a dash of red pepper flakes to highlight the flavors.

Roasted Fennel And Potatoes With Fennel Seed

Mixing fennel and fennel seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting different seeds like mustard, caraway or cumin, or a teaspoon of a ground spice like paprika or nutmeg.

Sauteed Potatoes With Corn, Tomatoes And Mint

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."

Sauteed Baby Spinach With Garlic

Cooking up garlic and spinach is all about the timing - no more than 30 seconds on the garlic or it'll start to brown, and only a few minutes for the spinach so it just wilts and is still bright green.

Sauteed Broccoli Raab With Potatoes And Blue Cheese

This dish is delicious on its own or alongside roasted or grilled meats. Potatoes and blue cheese act like a condiment for the broccoli raab, balancing its bitterness. Substitute mozzarella or ricotta cheese if you like.