Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends. If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender…
In Praise of Swiss Chard
While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I’ll add it to pasta, risotto, and soup, and I’ll sauté it or braise it with equally delicious results. Like spinach and other greens, it holds a…
Rice, Noodles, and Plenty of Green Meet in This Lucky Side Dish
I often find myself looking for side dishes that can accompany main courses without overpowering them. This is a recipe that does just that. Rice and noodles combined with toasted pistachios, leeks, and zucchini is one of my favorite year-round side dishes. It also is a two-in-one dish since the veggies are already in the…
Upping Your Mash Game
What could be better than a rich and creamy bowl of mashed potatoes? How about a bowl of mashed potatoes infused with celery and horseradish? This fluffy bowl piles on the roots, with celery root and horseradish joining the mix. The result is a delicious side of potatoes, with an extra dimension of fragrance, flavor,…
Garlicky Butter Bath Will Wake up Your Weeknight Side Dish Game
Broccoli and cauliflower are two of my go-to vegetables for dinner sides—my whole family loves them. But as the family cook, I quickly get bored with our bi-weekly rotation of roasted broccoli or mashed cauliflower. Boiling these two cruciferous vegetables in a garlicky butter bath is my No. 1 way to love and appreciate them….
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`