I love me a mashed potato. Add a few cloves of garlic into the mix and you have lovely garlic mashers! Or for something really special, I substitute celery root for some of the potatoes. Celery root is my mother’s favorite vegetable, but in our little town in upstate New York it’s not always easy to find. One year for Christmas I got a huge bag of celery root and put it under the tree for her. She says it was the best Christmas present she ever got! If you haven’t tried celery root before, you’re missing out—it’s a big, craggy, knobby thing, it smells like celery, is slightly sweet, and has a wonderfully starchy texture kind of like a potato.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.