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This American-Style Butternut Squash Subji is an exquisite side dish for autumn dinner parties and holiday gatherings. If you’re someone who enjoys adding at least one new item to all the traditional Thanksgiving and Christmas favorites, I highly recommend this sublime approach to what might be an otherwise ordinary baked squash. When I recently served this dish to a group of discerning cooks, everyone loved it!
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If you want to make a dish that will win enthusiastic applause from your family and guests during these holidays, look no further than this colorful plate of Roasted Butternut Squash with Greens. Foodies of every persuasion—regardless of food preferences and sensitivities—will ooh and aah when they taste this exquisite special-occasion dish (even if I do say so myself! After all, it was a gift to me from Annapurna, the goddess of food.)
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Whether you’re vegan, vegetarian, or an omnivore, it’s always essential to have a few quick-and-easy veggie side dishes in your repertoire — like these yummy Sautéed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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In the spirit of my periodic tribute to the 2000 movie Chocolat, today I offer readers this divine recipe for Roasted Root Vegetables with Chocolate Glaze. It’s just one in a series of dishes I’ve been developing over the years to imitate the chocolate-themed meal in one of movie history’s great food scenes!
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As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!
It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.
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If you’re a vegan or vegetarian cook who wants to dazzle your holiday guests with an exciting new dish, I have a couple of delicious options for you today: Savory Vegetable Rolls or their variation, Root Vegetable Casserole. I started experimenting last week to create something interesting for our first dinner guests since the beginning of the pandemic. We had all decided having dinner together was worth the small inconvenience of—oy vey!—taking rapid Covid tests. It was, and this entrée was a major hit!
Today’s recipe options demonstrate how you can play with a basic recipe and create a dish that suits your palate and time constraints. For example, you can also create this dish as a layered casserole, which will be easier and faster than making the rolls. The rolls are not difficult, but they do require extra steps.
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If you have trouble choosing between the pumpkin pie or the chocolate cake on the Thanksgiving dessert table, these vegan and gluten-free Chocolate Glazed Pumpkin Squares will help you satisfy both desires in a few delicious bites! Let me warn you that these are no ordinary cookie bars because they are infinitely rich and moist. A few bites may be just enough. Even so, they qualify as healthy comfort food, in my humble opinion, since they are made with fresh, whole foods.
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This year Labor Day and the first evening of the Jewish High Holiday season happen to coincide on September 6, which calls for celebratory food—like this utterly scrumptious Updated Noodle Kugel. Whether you’re going to a Labor Day potluck or preparing food for Monday’s Erev Rosh Hashanah family dinner, the beginning of the Jewish new year 5782, this dish will be a sure crowd pleaser.
I developed this recipe especially for my friends and readers who follow a gluten-free, lactose-free diet. And let’s be honest: as I approached my birthday, I was craving favorite childhood dishes that I hadn’t tasted since I went gluten-free!
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Today I offer you a different twist on a must-have traditional dish for January 1: Curried Black-Eyed Peas. In the Southern United States, to eat black-eyed peas with greens on New Year’s Day is considered a culinary talisman to bring good luck and good fortune in the coming year. Sadly, the dish is thought to have been brought to the US from West Africa through the slave trade, but it survives today as a symbol of hoped-for fortune and abundance to come—and because it’s delicious.
Although my previous black-eyed pea recipes reflect Southern cooking, I decided to add a new twist to this celebratory dish and offer you a version that reflects traditional Ayurvedic cooking through a mélange of spices. You can decide whether the dish packs a hot punch or is simply flavorful with the artful use of spices.
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For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!
Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.
When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.
But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.
This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms
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