roasted root vegetables
A nonrecipe recipe for roasted root vegetables seasoned with a lazy vinaigrette, for fellow plant-based feasters. We give thanks for not only the harvest, as our ancestors did, but the hope to imagine a happy Thanksgiving 400 years in the future where our best traditions endure.This recipe by Louisa Chu originally appeared in The Chicago Tribune
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4.5
This roast pork with Honeycrisp apples is sure to be the star of any holiday table and is complemented perfectly by the sweet-tart onion jam, which is cooked with balsamic vinegar and red wine.
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4.5
When you're wondering what to do with Thanksgiving leftovers, why not make a pie with them? The savory dish will be a welcome treat in the days following Thanksgiving. This recipe has three options for a crust: regular crust, stuffing crust or crustless. This recipe is by Bill Daley and was originally published in the Chicago Tribune
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4.5
Fall "Pasta Primavera"
Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year. So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.
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3.18182
Chicken In Pot
If the idea of eating whole garlic cloves turns you off, you’ve nothing to fear here. As they braise in the pot with the other aromatic vegetables, the cloves give up all their garlicky goodness to the rich chicken jus. What’s left is a handful of sweet, jam-y morsels that are particularly delicious slathered on the juicy meat or mashed into the sauce.
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3