The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up
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Treated well, broccoli can be spectacular. Cut into elegant little spears, tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.
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This is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans.
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While you’ve got one thing in the oven slowly cooking overnight, you may as well make it two! These chickpeas are brothy, spicy, and a match made in heaven with the lamb. Bonus tip: make hummus with the leftovers—it will be the best you’ve ever had.
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A salad is a non-negotiable for me, especially with all the rich, buttery dishes on the table. This bitter, crunchy, bright one with honeyed pecans and fennel seed will get eaten suspiciously fast for a salad at Thanksgiving.
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There’s a reason my stuffing recipe hasn’t really changed in years—this crispy, buttery, leek, garlic and celery-laden version is my platonic ideal, and the only way I think you should “mix it up” is by making two pans instead of one.
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Squash is my orange vegetable of choice, and this particular one is magic—it roasts until it’s impossibly tender, the sage crisps, the butter browns, and everything tastes better than you ever thought possible.
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