Cooked vegetables are not highly considered in Iraq, where they usually only find a place in a pot with meat, but turnips are treated with special respect. One way of dealing with young turnips is to peel and boil them in salted water, then press them under a weight to squeeze out some of the water, and serve them with a dusting of sugar. A special flavor is obtained when a little date syrup, called dibbis (see page 43), is stirred into the cooking water. Lately, I have tried sautéing sliced turnips with fresh dates and found it very pleasant to serve as a side dish with meat or chicken. You may use a moist variety of California dried dates.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.