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Bake the sweet potatoes: 4 large sweet potatoes Canola oil, as needed Preheat the oven to 400 degrees. Peel the sweet potatoes and chop them into 1½-inch chunks. Toss with enough canola oil to coat the potatoes lightly but evenly. Add the potatoes to a small baking pan; you want to crowd the potatoes . . . → Read More: Teaism’s Miso-glazed Sweet Potatoes 1 pound julienned or shredded potatoes 1/2 pound julienned or shredded carrots 1/2 cup fresh or frozen peas 1/2 cup mayonnaise 3 tablespoons rice vinegar 1/2 cup chopped chives, plus extra for garnishing 1/4 cup chopped scallions, plus extra for garnishing salt and pepper Cook potatoes and carrots in salted boiling water until barely . . . → Read More: Korean Potato Salad 6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tablespoons Dijon mustard 1 tablespoon honey 1 sprig rosemary 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained 2 bottles Belgian-style white ale (12 ounces . . . → Read More: Beer Baked White Beans with Bacon juice and zest from two limes 1 jalapeño pepper (and/or red hot pepper, for color) 4 tablespoons sugar 4 tablespoons water 1 ripe melon, about three pounds For the syrup Zest the limes then cut them in half and squeeze all the juice out. You should have roughly 4 tablespoons. Cut the pepper in . . . → Read More: Melon with Lime-Chile Syrup For the biscuits 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons chilled butter, cut into cubes 1 cup cooked and mashed sweet potato (approximately 1 large potato) 1/2 cup buttermilk, plus additional as needed For the maple butter 1 stick unsalted butter, at room temperature 3 tablespoons real . . . → Read More: Sweet Potato Biscuits with Maple Butter 1 lb. small radishes (2 to 2 ½ dozen) 2 Tbsp. unsalted butter 1/3 cup chicken stock, or water Large pinch of sugar Coarse salt Freshly ground black pepper Trim the roots from the radishes, and pare off the greens, leaving ¼ to ½ inch of the stems. (This is mostly for looks, and . . . → Read More: Butter-Glazed Radishes 2 lb. red and/or yellow small new potatoes 2 cups kosher salt 1 to 2 Tbsp. fennel or caraway seeds 1 Tbsp. olive oil Scrub potatoes; set aside. Pour salt into the bottom of a 12-inch heavy cast-iron skillet or Dutch oven, spreading evenly. Heat over medium heat about 5 minutes or until hot. . . . → Read More: Skillet Salt Roasted Potatoes 2 tablespoons neutral cooking oil, like canola 2 garlic cloves, peeled and minced 1 1/2-inch piece ginger root, peeled and minced 1/4 teaspoon red-pepper flakes, or to taste 4 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with the ends trimmed 1 tablespoon soy sauce 1 tablespoon chicken stock or water Toasted . . . → Read More: Sauteed Baby Bok Choy 2 pounds peeled chestnuts 1 small fennel bulb, halved, a few fronds chopped and reserved for garnish 2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish 2 small bay leaves Kosher salt 3/4 cup heavy cream 4 tablespoons unsalted butter, cut into small pieces 3/4 cup whole-milk ricotta, at room . . . → Read More: Roasted Chestnuts with Ricotta Cream 2 small butternut squash (about 2 pounds each) 7 tablespoons extra virgin olive oil 5 thyme sprigs Salt and pepper 3 garlic cloves, finely chopped 1/2 cup coarsely chopped pecans 1 tablespoon sugar 1/4 cup Champagne vinegar or white wine vinegar 1/4 cup currants 1/2 teaspoon chili flakes Heat oven to 450 . . . → Read More: Roasted Butternut Squash with Currents and Pecans |
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