Skip to main content

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.

Just-Cooked Cabbage with Butter, Anchovy, and Lemon

More recipes

Roasted Squash with Yogurt and Spiced, Buttered Pistachios

Subscribers Only

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!).
Smashed Sweet Potatoes with Maple and Sour Cream

Subscribers Only

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

Subscribers Only

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!
All recipes