Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While «boiled

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Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While «boiled
I happen to like a lot of chard in proportion to the chickpeas, but you can use half this amount.
Beets and goat cheese show up together so often that I’ve even had them paired in quesadillas. Here they meet
Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than
Although my eating habits have improved over the years, I still have a great fondness for creamy gratins, which I
Pot lucks can be a great opportunity for surprising taste buds, and this gratin is inspired by one that showed
This is good served with saffron rice, and is delicious with rose wines. Or consider an Oregon or Italian Pinot
Although I’m always cooking new dishes, this gratin is one I return to every summer. I'm especially fond of it
This gratin requires a good tomato sauce, but that can be made Well ahead of time. If you’re starting it
This is one of those dishes that would make a great side to serve with grilled lamb chops but of
lt’s the way the vegetables are framed in their cast-iron pan that makes the dish a pie, not a crust,
Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a
This homey gratin is a standard in my kitchen because it’s reliably delicious and easy to make. It’s also versatile.
There’s no crust, but you can’t argue with this handsome pie, which is rimmed with the black edge of the
This is a slightly more formal variation on that perfumed Provencal frittata, trouchia, one of my favorite dishes. Here the
For this tart, use 2 pounds narrow Japanese or Italian eggplants, a few tablespoons olive oil, and an additional 1/2
I might start this meal with a zucchini and basil soup, include a salad on the plate, and end with