Tammy Everts

This was one of the first traditional Italian meals my not-so-traditional Italian husband cooked for me back in our courtin’ days, and it remains one of my favorites. If you’ve been hankering after the heaps of local escarole at the market this time of year, this recipe is a great way to put them to use. Best part: This satisfying one-dish meal can be made in about 45 minutes.

After trying a version of cauliflower puree at a local restaurant a couple of years back, I just had to track down a recipe. If you want to impress your guests, you can call this classic French dish by its original name: chou-fleur purée de chou-fleur. Traditionally used as a bed for serving roasted meats, in lieu of potatoes, it also makes a great side dish sans meat. This dish is a huge crowd pleaser, even among folks (i.e.

We’re in the throes of deep-winter eating and there are definitely some days when it’s hard to find cooking inspiration in the produce section. This recipe, which was passed along by a friend, came just in time. The brilliant pairing of apples and parsnips is new and refreshing without being weird.Like most creamy soups, this soup is ridiculously easy to make and is very satisfying.