Side dish recipes

Pesto spinach stuffed spaghetti squash

Pesto spinach stuffed spaghetti squash, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Photos by Randi Baird.

Pesto spinach stuffed spaghetti squash, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Photos by Randi Baird.

We want the food we love and we want to be healthy, but who has the time or energy to figure it all out? James Beard Award winner and bestselling cookbook author Ellie Krieger shows you how to create a meal in a single pot, sheet pan, baking dish, or skillet—no additional gadgets or tools required. Divided by main—ingredients meat, poultry, seafood, vegetarian, dessert—and further separated into sheet pan, baking dish, skillet, and pot-cooked meals, the 125 nutritionally complete dinner recipes (plus healthy desserts) can each be prepared simply. (more…)

Baked Acorn Squash Stuffed wIth​ Rainbow Chard, Pecans, and Herbed Barley

Pecans: Recipes & History​ of an American Nut, Photography by Robert Holmes

Baked Acorn Squash Stuffed with Rainbow Chard, Pecans, and Herbed Barley, Pecans: Recipes & History of an American Nut, Photography by Robert Holmes.

A delicious superfood, the pecan is quintessentially American but also an international favourite, prized for its buttery flavour and abundant fibre, protein, and vitamins. Pecans give the underrated nut its due with sixty recipes inspired by global flavours and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.   

 
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan’s delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

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Tomato-Ginger Green Beans

Tomato Ginger Green Beans

Photograph by Angie Mosier

From the rolling hills and hollows in Appalachia to the flat salt marshes of South Carolina to an urban farm in metro-Atlanta, the South has a strong tradition of good food and generous hospitality. The region is well known for fried chicken, grits, and biscuits, but there are some Southern food-ways that many may find surprising: There have been Chinese Americans living in the Mississippi Delta since the 1800s; at one time more Italians lived in New Orleans than New York City, and an Atlanta suburb is known as the “Seoul of the South.” The South is rich in cultural diversity and the food of the modern global South reflects this.

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Cookbook Review: Lagom

Lagom Steffi Knowles Dellner

Lagom: [n.] not too much, not too little; just enough.

This debut cookbook by Swedish food stylist and writer Steffi Knowles-Dellner offers genuine insight into how Swedes eat and cook—with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with “lagom” means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony.

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Cookbook​ Review: Posh Kebabs

From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients. (more…)