Vegetables

My favorite food group.

Tiny Boiled Potatoes with Butter and Chives

This can be endlessly scaled up or down to feed as many or few people as you like. While I find the butter + chive + salt combo to be perfect in its simplicity, you can always dress it up.

The Greatest Creamed Greens

A steakhouse dinner at home simply isn’t complete without creamed spinach, and this is my favorite way to make it.

Crispy, Salty Latkes

The key to crispy latkes lies in a hot skillet with plenty of fat and getting absolutely every ounce of liquid out of those potatoes and onions.

Classic Celery Stuffing

Stuffing is my favorite food, and this is my favorite stuffing, bar none. Highly recommend making more than one pan.

Leek and Greens Gratin

This is our Thanksgiving mac and cheese moment. If you’re thinking “no, that’s kale,” just trust me: it will probably be your favorite thing on the table.

Frizzled Green Beans, Mushrooms and Onions

This is a perfect side dish, IMO. It’s savory, deeply flavorful, and really lets the vegetables shine.

Brown Buttered Squash, Dates and Walnuts

I never knew squash could be this good (and yes, you can make it with sweet potatoes!).

Creamy Buttermilk Potatoes

My favorite way to make mashed potatoes—a little lumpy, very creamy, lots of butter, some buttermilk for tang, and lots of black pepper and chives.

Green Beans and Greens With Fried Shallots

This is a description.

Crushed Sour Cream Potatoes

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”.