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Nothing Fancy

From the book that gave you Slow Roasted Chicken with Tomatoes and Brown Buttered Salmon with Red Onion, Capers and Dill, it’s Nothing Fancy. Published in 2019! Imagine!

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Creamy Cauliflower and Onion Gratin

Once this dish was born, I realized I was essentially using cauliflower as a replacement for pasta in this pasta-less version of what reminds me of macaroni and cheese.

Roasted Squash with Yogurt and Spiced, Buttered Pistachios

Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as Red Kuri, kabocha, and acorn, because you can eat the skin (and the seeds!).

Just-Cooked Cabbage with Butter, Anchovy, and Lemon

This is an excellent opportunity to use any leftover fat from something you may have just cooked in that same skillet (chicken thighs, pork chops, steak) to cook many vegetables.

Smashed Sweet Potatoes with Maple and Sour Cream

Less crispy than its starchy friend, this is more about the creamy interior than the crispy exterior.

Crushed Baby Potatoes with Scallion, Celery, and Lots of Dill

Calling this a “potato-y salad” allows me the freedom to express myself without judgment since defining potato salad really gets people riled up—Mayonnaise? No mayonnaise! Celery? Always!

Sticky Roasted Carrots with Citrus and Tahini

To keep things decidedly savory, the carrots are also roasted with red onion that’s taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted pickled onion.

Harissa-Braised Green Beans with Herbs

A stewed green bean can be just as good as a crisp, barely cooked one.

Roasted Radishes with Green Goddess Butter

If you have extra Green Goddess Butter (and you will), serve it over seared steak, swordfish, whole fish, chicken, or on toast, melted into pasta, on a spoon directly into your mouth, and so on.