Roasted Brussels Sprouts and Cauliflower with Pomegranate Two Ways adds flair, flavor, and fun to your holiday dinner table. Easy enough for a weeknight, spectacular enough for your fanciest holiday gathering.
Courses Archives: side dish
Enjoy the flavors of fall with roasted delicata squash topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Kugel – a Yiddish term referring to a sweet or savory pudding prepared with noodles or potatoes is often made with matzo farfel on Passover. I share my insights from testing two different recipes so you can create a moist delicious version the first time around!